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!