This month, I’m cooking from Nigella Lawson’s At My Table, as part of the #RainyDaybBitesCookbookClub on Instagram. The book came out in April 2018 and is focused on the food Lawson “has always loved cooking. It doesn’t require technique, dexterity or experience…” Thus far, I’ve made four or five dishes and the first of the group challenges this month was the Butterflied Chicken with Miso and Sesame Seeds.
The chicken is butterflied, then marinated overnight in a mix of miso paste, soy sauce, fish sauce, garlic and ginger. I wish I had roasted two chickens. As it bakes, it takes on its golden hue and makes your kitchen smell amazing. After the first 45 minutes, I flipped the pan around, borrowing a little technique from the other great roasted chicken I made last year in Samin Nosrat’s Salt Fat Acid Heat.
The marinade is delicious and you can easily use it on whatever bone-in chicken cut is your favorite, thighs, breasts, wings, whatever. Lawson recommends serving the chicken with the bashed cucumber and radish salad, also in the book. The leftovers would also be great with a noodle bowl or an Asian-inspired chicken salad.
I’m continuing to cook from the book through the month and I’ll report back on the results closer to month end. In the meantime, you can grab the recipe for the Butterflied Chicken with Miso and Sesame Seeds on The Splendid Table.
Get At My Table on Amazon.
