- Make chicken
- Make salad
- Assemble salad
- Chop scallions
Apricot miso glazed chicken
You can make this recipe without the paste and it will still be bold and colorful and delicious! Miso is the elegant Japanese term for fermented soybean paste. When cooked with sweet and spicy flavors 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 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!
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 8 chicken drumsticks
- 1 teaspoon salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1/2 cup dried apricots sliced
- 1 red chili pepper sliced, seeds removed for less heat
- 1 tablespoon fresh ginger zested
- 2 oranges zested and juiced
- 2 tablespoons miso paste
- 1 tablespoon silan or honey
- 2 scallions chopped
Directions:
- Season the chicken with salt and pepper. Prepare a large skillet on high heat. Add the olive oil and get hot. Add the chicken and let sear for 6 minutes. Turn over and let sear for 2 more minutes.
- Add the rest of the ingredients (except the scallions and sesame seeds) and a ¼ cup of water and mix well. Cover and let cook for 5 minutes on high heat.
- Add 1 cup of water and let cook on medium heat for 20 minutes or until the chicken is fully cooked through.
- Add scallions and sesame seeds right before serve.
Notes & Tips:
I used a combination of black and white sesame seeds because I like how they look, but feel free to use just white or none! If you have big eaters at home and don’t think two drumsticks per person is enough feel free to halve or double the recipe!
Miso salad
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 forever in your 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!
This dressing makes the salad! Make extra and have in your fridge, if you leave the ginger out it will last months in the fridge, if you keep the ginger in, it will last a week!
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh ginger grated
- 1 tablespoon miso paste
- 3/4 teaspoon salt pink Himalayan
- 1 tablespoon honey
- 4 ounces romaine lettuce ripped into bite size pieces
- 6 radishes thinly sliced
- 2 cucumbers sliced
- 2 scallions chopped
Directions:
- Add the vinegar, oil, ginger, miso paste, salt and honey into a large serving bowl. Whisk well and add the rest of the ingredients right before serve.
Notes & Tips:
This dressing makes the salad! Make extra and have in your fridge, if you leave the ginger out it will last months in the fridge, if you keep the ginger in, it will last a week but the extra flavor is worth it!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Pull apart the chicken and add it to extra salad with miso dressing for a envy worthy filling lunch. Serve room temperature and only add in dressing right before serve. Add rice to make it even more filling!
