I was craving something with some interesting flavors, but nothing too spicy, too heavy or too obvious. I stumbled upon this recipe adapted from i am a food blog, and knew this was just what I was looking for. The smell of onion, ginger, mushrooms and garlic, perfumed the kitchen and added just the right amount of flavors to chicken. The miso paste and coconut milk combined to make the perfect sauce; creamy, but not cloying, and so delicious we wanted to eat it with a spoon. Of course, I tweaked it, or maybe just didn’t bother to measure it, to make it into an real unrecipe.
Miso Coconut Chicken:
Season chicken pieces with salt and pepper and sear, skin side down, in vegetable oil for 6-8 minutes until it is crispy and brown.
Remove chicken from the pan, and sauté about 1/2 of a large onion diced, 2 or 3 cloves of diced garlic, and a nice sized hunk of diced ginger until it is soft and fragrant, but not too browned. Add in about a pound of sliced shitake mushrooms, and continue to cook until the mushrooms are done, scraping up any browned bits as you go.
Add 2 tablespoons of water, and 2 heaping tablespoon of miso paste to the pan, stirring until it becomes smooth. Add 1 can (14-16 oz. ) of unsweetened coconut milk to the pan and stir to combine. Bring to a simmer, and add the chicken pieces back to the pan. Cover, and simmer for 30-40 minutes until the chicken is fully cooked. Taste the sauce and correct the seasonings if necessary. Serve over steamed jasmine rice, and enjoy!
photo: glasshouse images