500g chicken pieces (thigh fillet is good to use)
1 kg white miso paste
Zest of half-one orange (optional)
Mix all ingredients together to make the miso marinade. You can add orange zest to enhance your marinade (optional).
Place chicken pieces in a container, pour over marinade and cover; refrigerate for 2-3 hours, checking occasionally to turn chicken pieces in the marinade.
Pan fry chicken pieces and serve with a medley of seasonal vegetables or your favourite salad.
Recipe provided by Sono Portside