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!
This is a great way to introduce dark greens into your eating habbits. You don’t taste the kale strongly but it provides a nice flavor that pairs beautifully with the mangoes. I used fire roasted peppers (placing them on sheet pan on broil, turning every 6 minutes, until skin charred. Letting cool and peeling. But you can use raw, or roasted peppers from a jar too if you want to make this recipe quicker!)