Miso Butter Chicken
I know the aesthetic of my current feed says otherwise, but I promise we are not only eating food that is both Asian in flavor and Brown in color. But....you can’t blame us if we were - because it’s all been insanely delicious! Ya gotta go with what works.
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We rarely do repeats in our kitchen, mostly because I am constantly testing new dishes. But this Miso Butter Chicken has been served three times in the last week and nobody is mad at me yet. But screw it if they were because MORE FOR ME!
STEP BY STEP PICTURES:
Yield: 4
Miso Butter Chicken
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Ingredients:
Chicken:
- 1 ½ pounds chicken thighs, boneless with the skin on
- Kosher salt
- 1 tablespoon olive oil
Sauce:
- ¼ cup mellow white miso
- 2 tablespoons unsalted butter, softened
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon pureed ginger (I like People’s Organic or Gourmet Garden)
- 3 garlic cloves, minced
- ½ cup water
- Garnish:
- a drizzle of sesame oil
- Toasted sesame seeds
- Thinly sliced scallions
Instructions:
Chicken:
- Season the chicken with kosher salt.
- In a small bowl, whisk miso, butter, honey and rice vinegar with a fork until well combined. Set aside.
- Place a cast iron pan on the stove and drizzle 1 tablespoon olive oil to coat. Heat on medium-high. Once the pan and oil are hot, add the chicken skin side down and leave it alone. Resist the urge to peak at the skin, it needs to be undisturbed in order to crisp. After 6 minutes, flip and lower the heat to medium. The skin should be golden brown and crispy. Cook thighs on medium for another 5 - 6 minutes, or until chicken is totally cooked through. Transfer chicken to a plate and carefully pour out all but about 1 tablespoon of chicken grease. Don’t feel like you have to measure this, just leave enough in the pan to coat it.
Sauce:
- Place the chicken (and any drippings from the plate it was on) back in the pan and turn the heat to medium. Add the pureed ginger and garlic to the middle of the pan in the center of the chicken. Cook gently, stirring occasionally, for about a minute. Be careful not to let it burn. Add the miso butter mixture to the pan, along with ½ cup of water and whisk well. Cook on medium, stirring frequently and spooning the sauce over the chicken, for about 2 minutes. Drizzle evenly with 1/2 teaspoon of sesame oil. Transfer the chicken to a serving platter, pour the sauce over the op and garnish with toasted sesame seeds and sliced scallions.
Equipment:
cast iron pan