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:
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
  1. Pre heat the oven to 160 degree celcius
  2. 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.
  3. Remove from the oven and set aside to cool
  4. 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.
  5. Place all the salsa ingredients in a bowl and stir until flavours are combined and set aside.
  6. Using a fry pan, add a little olive oil, season the chicken with salt and pepper and fry until golden, about 10-15minute.
  7. 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.
  8. 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.
  9. Serve with a generous serving of salsa.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2015/11/10/p-is-for-pomegranate/