Ingredients

2 tbsps Miso Paste

2 tbsps Extra Virgin Olive Oil

1 tsp Chinese Five Spice

1 small Garlic Clove, minced

1 lb Boneless, Skinless Chicken Thighs

3 cups Purple Cabbage, sliced into thin steaks

1/2 cup Babs Bone Broth

2 tbsps Slivered Almonds

1 tbsp Star Anise (optional, for garnish)

Miso Chicken Thighs with Cabbage & Bone Broth

Why You’ll Love This Recipe

Looking for a healthy, protein-rich dinner that’s easy to make and full of flavor?

This Miso Five Spice Chicken Thighs with Cabbage recipe is a comforting, umami-packed meal made even better with Babs Bone Broth – your go-to for traditional, slow-cooked goodness.

Perfect for busy evenings, this one-pan recipe is ready in about an hour, and the leftovers taste even better the next day.

Instructions

• Preheat the oven to 325°F (160°C). Line a baking tray with parchment paper.
• In a bowl, combine miso paste, olive oil, five spice, and garlic.
• Pat the chicken dry and rub 3/4 of the miso mixture over the chicken thighs. Toss the remaining mixture with the sliced cabbage.
• Arrange the cabbage on the baking tray and place the chicken on top.
• Pour Babs Bone Broth evenly over everything to infuse it with rich flavor.
• Bake for 60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
• Let rest for 5–10 minutes. Garnish with slivered almonds and star anise before serving.

Tips & Substitutions

• Vervang kippendijen door kalkoenfilet of tofu voor een plantaardige variant.
• Geen paarse kool? Gebruik dan groene kool of Chinese kool.
• Liever wat meer saus? Verwarm extra Babs Bone Broth met een lepel miso en giet eroverheen.

wap chicken thighs for turkey breast or tofu for a plant-based version.

Use green cabbage or napa cabbage if purple is unavailable.

Want extra sauce? Simmer more Babs Bone Broth with a spoon of miso and drizzle on top.

Storage

Store leftovers in an airtight container for up to 3 days. Reheat gently to preserve the richness of the broth.

Frequently Asked Questions

Can I freeze this recipe?
Yes! Freeze portions for up to 2 months. Defrost in the fridge and reheat slowly.

Can I use white miso?
Yes, but red miso will give a deeper flavor.