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!
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- 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
- 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.
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