by Chef Zissie | Mar 22, 2020 | Rosh Hashanah Recipes, Sukkot Recipes, Weekday Dinners |
Miso is the elegant Japanese term for fermented soybean paste. When mixed with sweet and spices and cooked it creates a unique but gentle flavor. It lasts up to a year in the fridge, so if you buy it once, place it in a jar or container and pull it out when needed. You can make this recipe without the paste and it will still be bold and colorful and delicious! You can make this dish with any cut of chicken (or tofu!), just cook longer or shorter depending on the cut and remember on the bone is always juicier!
by Chef Zissie | Mar 1, 2020 | Weekday Dinners |
If you don’t feel like cutting all the cherry tomatoes in half, you can keep them whole or use 2 large tomatoes, chopped. I like halving them because their sweet juice mixes into the dish and creates a flavorful sauce. If you have leftover wine or stock you can use it instead of water! I like this dish because you don’t have to pick off each piece of rosemary from the stems, you just toss them in and they fall off in the cooking process and then when the chicken is cooked you can remove the stems!
by Chef Zissie | Feb 1, 2019 | Friday Night Dinner, Shabbat |
If you like a sweet chicken, this one is for you. It is naturally sweet yet has a French flavoring to it because of the wine and rosemary.
