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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CHICKEN WITH BURNT MISO BUTTERSCOTCH AND POMEGRANATE AND WALNUT SALSA Recipe

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This recipe for CHICKEN WITH BURNT MISO BUTTERSCOTCH AND POMEGRANATE AND WALNUT SALSA is from My Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken thighs

1/2 cup white miso
3 1/2 tsp mirin
2 T brown sugar
2 tsp sherry vinegar
3 T butter

Salsa
seeds from 1 pomegranate
2 1/2 oz toasted walnuts chopped
1 1/4 oz pickled walnuts
2 tsp pomegranate molasses
2 T sherry vinegar
1 T olive oil
parsley
Directions:
Directions:
Heat oven to 320
Spread miso paste thinly on silpat and roast for 20 -25 minutes until burnt at edges.
Scrape off to blender along with balance of ingredients and 1 T water. Blitz until smooth paste.
I cook chicken thighs until almost done and then I spread the glaze on top and broil until miso starts to bubble and caramelize.

Salsa
Combine all ingredients except parsley. Mix and set aside. Add parsley when ready to serve.
Personal Notes:
Personal Notes:
This recipe is from the Nopi Cookbook and is easier that it looks. I have made this a lot for company and always gets rave reviews. It calls for quail but I always use chicken thighs.

 

 

 

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