Yuzu Slaw • 2 cups shredded green cabbage • 1 cup matchstick carrots • ½ red bell pepper, thinly sliced • 2 Tbsp yuzu juice (or mix 1 Tbsp lime + 1 Tbsp orange) • 1 Tbsp mayo • 1 tsp honey • Pinch of salt & pepper
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Instructions 1. Marinate – Whisk miso, maple, soy, vinegar & ginger. Coat chicken; marinate 15 min. 2. Crust – Press black sesame onto skin side of each thigh. 3. Sear & roast – Heat oil in oven-safe skillet. Sear chicken sesame-side down 3 min until crusted. Flip; transfer skillet to 400 °F / 200 °C oven 18-20 min until 165 °F / 74 °C. 4. Slaw – Whisk yuzu juice, mayo, honey, salt, pepper. Toss with cabbage, carrot & pepper. Chill 10 min. 5. Serve – Plate chicken with extra pan juices, add slaw on the side. Garnish with scallions.
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