I know … Vegemite (and it’s British cousin, Marmite, are weird.
But … they’re good. Especially when paired with a little fat. I’ve had a little smeared on toast with some butter (sometimes with a little apple butter), on a burger with some bacon (freakin delicious), on toast with cheddar cheese (also yum), and now tossed with chicken – surprisingly good.
I’m curious to taste it with apple pie and macaroni & cheese. Stay tuned for that one; I have plans to revamp one of my old Mac & cheese recipes to include it. I have a feeling it will be fantastic. EDIT: Happy to report that in a test run of both that beloved recipe + a dash of Vegemite was fantastic. Still needs either a dollop more, or more salt …
This dish is really good. It doesn’t scream Vegemite – more like really good chicken. Not sure exactly how to describe the taste. Vegemite tastes salty, kinda yeasty, and kinda like miso. This chicken doesn’t really taste like that – but the chicken ness feels somehow elevated(?)
I don’t know. You tell me. If you try this dish, let me know in the comments what you think it tastes like. I’m curious to see!
gluten-free (check your labels – a gluten free variety of Vegemite is available, made with bakers instead of brewers yeast, paleo if you go for the GF Vegemite
Vegemite Chicken & Rice
1 lb. chicken thighs
1 egg white
1 Tbsp. chili powder
2 tsp. honey
2 tsp. Vegemite (or Marmite, if you lean toward that continent)
1 Tbsp. coconut aminos, soy sauce or tamari
2 tsp. baking soda
1/4 c. cornstarch or arrowroot powder
1/2 tsp. white pepper
2 Tbsp. neutral oil
1 Tbsp. sesame oil
Broccolini, cut into bite-sized pieces
Salt & pepper
Preheat your oven to 200C/375F. Prepare a baking sheet with a silicone mat or tinfoil.
In a large bowl, whisk together the chili powder, honey, Vegemite, soy sauce, egg white, neutral oil and sesame oil.
In a shallow dish, combine the baking soda, cornstarch or arrowroot powder and pepper.
Cut the chicken thighs into bite-sized pieces and add to the bowl with the wet ingredients. Toss to combine.
Take small batches of the sauced chicken and coat with the dry batter. Lay on the prepared baking sheet in a single layer.
Bake for 10 minutes, add the broccolini drizzled with a little neutral oil and sprinkled with salt & pepper. Bake an additional 10 minutes.
Serve over sushi rice.
Serves 2 for dinner