You are reading a paid Steam Oven Insiders member journal. Journals drop into your inbox on the 15th and 30th of each month.
Would you like to view all previous journals? You can find those in the journal archive.
Hello!
Every time I poll you lovely people, you tell me you want more steam oven chicken recipes, more easy dinners and more one-pan arrangements. So today I’m sharing a steam oven chicken dinner that just about hits all those points! It’s beloved in my house, which is no mean feat with three very different children to please.
Miso maple chicken is low on prep time, takes care of itself in the oven and comes out ready for dishing up with almost any accompaniment you like. While it’s not strictly one-pan, all it needs is a green salad or perhaps some egg noodles and vegetables to make it a meal. The steam oven helps it to cook a little quicker, so it’s good for after-work dinners.
I think you’ll love this as much as we do, and while we’re on the chicken dinners bandwagon I’ve got a couple more for you in the recipe flip section.
Happy cooking, see you in June.
Emily x
New to Cook
Miso Maple Roasted Chicken
This dish of roasted bone-in chicken thighs has been on a firm repeat cycle in our house since the first time I tested it a few months ago. My kids LOVE the marinade, and so they should. It’s packed with umami flavors from miso paste, sweetness from maple syrup (the real stuff, please, no fake syrup here) and ginger and garlic for an aromatic element.
As I type today’s newsletter, my ‘photo batch’ is in my studio oven, and the smell of it cooking is making me extremely hungry. Lucky it’s almost dinnertime and we’ll be eating it as soon as I’ve taken my photos.
The Recipe Flip
Two more easy chicken dinners to inspire your mealtimes. Both of these are a riff on the one-pan theme, and both contain delicious toasty giant croutons. But they’re quite different in flavor profiles and I definitely think you should try them both.
Spanish Sheet Pan Chicken with Crispy Bread
Juicy chicken and leftover bread get all crispy-topped here, and the meat and vegetables soak up the seasonings for a flavor, color and texture-packed meal that’s super easy to get onto the table.
Tender chicken pieces tossed with earthy, soft pumpkin, salty chorizo sausage and crunchy bread, all baked in a single pan and ready for a simple weeknight dinner.
A Thing I'm Loving
Today this segment is brought to you by the most loved wooden utensil in my whole kitchen: a slanted, curved olive wood spatula that gets used for just about everything I cook, and which I could not be without.
I love these spatulas for all sorts of reasons, but primarily these: the slanted end lets you stir right into the corners of a straight-sided pot or pan with ease, and the curved shape is really comfortable to hold and use. If you don’t have one in your kitchen it’s a brilliant and relatively low cost addition to your utensil drawer.
Ask Me Anything (AMA)
Here’s your opportunity to ask me anything you like related to combi steam cooking!
I encourage you to submit questions, and will do my best to answer as many as possible. Though I may not be able to get to every single question, I will carefully curate ones which are relevant and represent a variety of topics. We all learn from each other, and I often learn new things based on questions from all of you!
If you have an AMA question, please email it to [email protected]. Make sure you include the phrase INSIDERS AMA in the subject line so I can collate and read all your submissions.
From Kelly
Q: I made a pan of cornbread yesterday without steam and it turned out moist but rather rubbery. Have you any experience with using cornmeal baked goods with steam?
A: I’ve tried to bake cornbread with steam a couple of times and it’s come out extremely dense and rubbery! I don’t think it’s a great candidate for combi steam simply because there’s enough moisture in the cornbread itself not to warrant it. In general, I’ve found that Southern style cornbread, which is made with cornmeal alone and therefore denser, can tend towards rubbery if the liquid ratios aren’t spot on. A Northern style cornbread tends to have some flour as well as the cornmeal, which makes it more cakey and crumbly. That’s my preferred style if I’m going to bake a cornbread at home, though I still don’t think I’d use steam for baking it.
