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.
Directions:
- 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
- Swap 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.
