Samba Chicken Recipe

Prepare and season

Pat chicken thighs dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Let sit at room temperature for 10–15 minutes to take the chill off.

Heat a large ovenproof skillet (cast-iron preferred) over medium-high heat and add 1 tablespoon neutral oil. When shimmering, place thighs skin-side down and sear without moving for 6–8 minutes until skin is deep golden brown and crisp.

Flip thighs and sear the flesh side 2 minutes. Transfer skillet to a preheated oven at 400°F (200°C) and roast for 10–12 minutes until internal temperature reaches 165°F (74°C). Remove from oven and transfer chicken to a cutting board to rest 5 minutes.

Make the basil-miso

While the chicken rests (or earlier), combine 3 tbs white miso paste, 1 cup packed basil leaves, 2 garlic cloves, 1 tsp minced ginger, 1 tbs rice vinegar, 1 tbs mirin, 1 tsp soy sauce, 1 tsp honey, 2 tbs water and 1/2 tsp sesame oil in a blender or food processor.

Pulse/blend until smooth and slightly loose. Taste and adjust — add up to 1 tbs water if too thick, or a pinch of salt or an additional 1/2 tsp honey to balance. Transfer half of the sauce (about 2 tbs) to a small bowl for serving; reserve the rest to glaze the chicken.

If you prefer a warm glaze, gently warm the reserved glaze in a small saucepan over low heat for 1–2 minutes—do not boil.

Prepare pistachio topping

Roughly chop 1/2 cup shelled pistachios on a cutting board or pulse briefly in a food processor (avoid turning into a paste). Combine chopped pistachios with 2 tbs panko, 1/2 tsp lemon zest, 1/4 tsp sea salt, 1/4 tsp black pepper and 1 tsp melted butter in a small bowl. Toss to coat and set aside.

For extra crunch, spread the mixture on a small baking sheet and warm in the 400°F oven for 3–4 minutes until toasted; cool slightly before using.

Glaze and plate

Slice each rested chicken thigh crosswise into 2–3 pieces. Spoon or brush the warm basil-miso glaze over the chicken pieces, using about two-thirds of the reserved glaze so pieces are nicely glazed.

Arrange chicken on individual plates or a shared platter. Sprinkle the pistachio crunch evenly over the glazed chicken so it adheres to the sauce.

Scatter 1/2 cup shiso cress and 1/4 cup small basil leaves over the chicken. Finish with 1 tsp toasted sesame seeds and a small drizzle (about 2 tbs) of any remaining basil-miso sauce around the plate for extra flavor and gloss.

Serve immediately so skin stays crisp and pistachio crunch remains crunchy.