This dish contains the following allergens: Soybeans
Cooking mode
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2 tbsp
miso paste
2 tbsp
soy sauce
1 tbsp
mirin
1 tbsp
vegetable oil
1 tbsp
honey
½ tsp
chilli flakes
Zest and juice of 1 lime
1 tsp
sea salt
Freshly ground black pepper, as desired
1kg
chicken drumsticks
200g
mix of asparagus, green beans and broccoli
3-4 small
bunches of cherry tomatoes
Fresh coriander leaves, for garnish
2 tbsp
miso paste
2 tbsp
soy sauce
1 tbsp
mirin
1 tbsp
vegetable oil
1 tbsp
honey
½ tsp
chilli flakes
Zest and juice of 1 lime
1 tsp
sea salt
Freshly ground black pepper, as desired
2lbs
chicken drumsticks
7oz
mix of asparagus, green beans and broccoli
3-4 small
bunches of cherry tomatoes
Fresh coriander leaves, for garnish
Utensils
Step 1
In a shallow dish, mix miso paste, soy sauce, mirin, oil, honey, chilli flakes, lime zest and juice, salt and pepper.Add chicken drumsticks to dish and toss to coat chicken.Cover and marinate in refrigerator for 30 minutes.
Step 2
Insert both crisper plates into the drawer. Remove chicken from refrigerator andshake any excess marinade off chicken drumsticks and place on in the centre of crisper plates.Reserve any remaining marinade. Insert drawer into unit.
Step 3
Select MEGAZONE, select ROAST, set temperature to 180°C and set time to 25 minutes. Press START/STOP to begin cooking.
Step 4
With 10 minutes left of the display, open drawer and use silicon-tipped tongs to flip drumsticks. Then add vegetables and tomatoes and brush chicken and vegetables with remaining marinade.Close drawerto continue cooking.
Step 5
Cooking is complete when the internal temperature of the chicken reads 75˚C on an instant-read thermometer. Garnish chicken with coriander leaves andserve hot with rice.
In a shallow dish, mix miso paste, soy sauce, mirin, oil, honey, chilli flakes, lime zest and juice, salt and pepper.Add chicken drumsticks to dish and toss to coat chicken.Cover and marinate in refrigerator for 30 minutes.
2 tbsp
miso paste
2 tbsp
soy sauce
1 tbsp
mirin
1 tbsp
vegetable oil
1 tbsp
honey
½ tsp
chilli flakes
Zest and juice of 1 lime
1 tsp
sea salt
Freshly ground black pepper, as desired
1kg
chicken drumsticks
200g
mix of asparagus, green beans and broccoli
3-4 small
bunches of cherry tomatoes
Fresh coriander leaves, for garnish
2 tbsp
miso paste
2 tbsp
soy sauce
1 tbsp
mirin
1 tbsp
vegetable oil
1 tbsp
honey
½ tsp
chilli flakes
Zest and juice of 1 lime
1 tsp
sea salt
Freshly ground black pepper, as desired
2lbs
chicken drumsticks
7oz
mix of asparagus, green beans and broccoli
3-4 small
bunches of cherry tomatoes
Fresh coriander leaves, for garnish
Step 2 of 5
Insert both crisper plates into the drawer. Remove chicken from refrigerator andshake any excess marinade off chicken drumsticks and place on in the centre of crisper plates.Reserve any remaining marinade. Insert drawer into unit.
2 tbsp
miso paste
2 tbsp
soy sauce
1 tbsp
mirin
1 tbsp
vegetable oil
1 tbsp
honey
½ tsp
chilli flakes
Zest and juice of 1 lime
1 tsp
sea salt
Freshly ground black pepper, as desired
1kg
chicken drumsticks
200g
mix of asparagus, green beans and broccoli
3-4 small
bunches of cherry tomatoes
Fresh coriander leaves, for garnish
2 tbsp
miso paste
2 tbsp
soy sauce
1 tbsp
mirin
1 tbsp
vegetable oil
1 tbsp
honey
½ tsp
chilli flakes
Zest and juice of 1 lime
1 tsp
sea salt
Freshly ground black pepper, as desired
2lbs
chicken drumsticks
7oz
mix of asparagus, green beans and broccoli
3-4 small
bunches of cherry tomatoes
Fresh coriander leaves, for garnish
Step 3 of 5
Select MEGAZONE, select ROAST, set temperature to 180°C and set time to 25 minutes. Press START/STOP to begin cooking.
2 tbsp
miso paste
2 tbsp
soy sauce
1 tbsp
mirin
1 tbsp
vegetable oil
1 tbsp
honey
½ tsp
chilli flakes
Zest and juice of 1 lime
1 tsp
sea salt
Freshly ground black pepper, as desired
1kg
chicken drumsticks
200g
mix of asparagus, green beans and broccoli
3-4 small
bunches of cherry tomatoes
Fresh coriander leaves, for garnish
2 tbsp
miso paste
2 tbsp
soy sauce
1 tbsp
mirin
1 tbsp
vegetable oil
1 tbsp
honey
½ tsp
chilli flakes
Zest and juice of 1 lime
1 tsp
sea salt
Freshly ground black pepper, as desired
2lbs
chicken drumsticks
7oz
mix of asparagus, green beans and broccoli
3-4 small
bunches of cherry tomatoes
Fresh coriander leaves, for garnish
Step 4 of 5
With 10 minutes left of the display, open drawer and use silicon-tipped tongs to flip drumsticks. Then add vegetables and tomatoes and brush chicken and vegetables with remaining marinade.Close drawerto continue cooking.
2 tbsp
miso paste
2 tbsp
soy sauce
1 tbsp
mirin
1 tbsp
vegetable oil
1 tbsp
honey
½ tsp
chilli flakes
Zest and juice of 1 lime
1 tsp
sea salt
Freshly ground black pepper, as desired
1kg
chicken drumsticks
200g
mix of asparagus, green beans and broccoli
3-4 small
bunches of cherry tomatoes
Fresh coriander leaves, for garnish
2 tbsp
miso paste
2 tbsp
soy sauce
1 tbsp
mirin
1 tbsp
vegetable oil
1 tbsp
honey
½ tsp
chilli flakes
Zest and juice of 1 lime
1 tsp
sea salt
Freshly ground black pepper, as desired
2lbs
chicken drumsticks
7oz
mix of asparagus, green beans and broccoli
3-4 small
bunches of cherry tomatoes
Fresh coriander leaves, for garnish
Step 5 of 5
Cooking is complete when the internal temperature of the chicken reads 75˚C on an instant-read thermometer. Garnish chicken with coriander leaves andserve hot with rice.
