Chicken with Burnt Miso Butterscotch and Pomegranate Salsa
Prep time
Cook time
Total time
PS - I halved the recipe but the full one is written here PPS - I didn't have mirin or sherry vinegar so substituted with no problem
Author: adapted from Ottolenghi
Serves: 4
Ingredients
150g white miso paste, room temperature
50ml mirin (I used sherry)
30g light brown sugar
2 teaspoons sherry vinegar (I used rice vinegar)
40g unsalted butter at room temperature
4 chicken breast supremes (or 8 deboned quails or 8 chicken thighs)
Salsa
150g pomegranate seeds (1 medium pomegranate)
70g walnuts, chopped and toasted
35g pickled walnuts, rinsed and chopped ( I omitted these)
2 teaspoons pomegranate molasses (I used 1 tablespoon)
2 tablespoons sherry vinegar (I used white balsamic)
1 tablespoon olive oil
20g parsley chopped
Instructions
Pre heat the oven to 160 degree celcius
On a lined baking sheet, spread the miso into a thin, even layer and bake for about 20-25 minutes until golden caramel colour with burnt edges.
Remove from the oven and set aside to cool
Scrape the miso into a small food processor along with the mirin, brown sugar, butter, rice vinegar and 1 tablespoon of water and blitz into a smooth paste. Set aside.
Place all the salsa ingredients in a bowl and stir until flavours are combined and set aside.
Using a fry pan, add a little olive oil, season the chicken with salt and pepper and fry until golden, about 10-15minute.
In a baking tray, place the chicken supremes, and smother with the miso butter and bake for about 10 -15 minutes until golden and bubbling.
If you prefer to cook the chicken fully, do this. Smother with a layer of miso, then place under a hot grill for a couple of minutes until golden and bubbling.
Serve with a generous serving of salsa.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2015/11/10/p-is-for-pomegranate/