Chicken in Miso-Tahini Sauce
Here's a quick and easy chicken dish; albeit somewhat rich. Plain steamed rice and a good robust green vegetable will complete the meal.
2 to 3 servings
30 minutes - 10 minutes prep time
1 medium onion
300 grams (2/3 pound) skinless, boneless chicken thighs
3 tablespoons tahini
2 tablespoons light miso
1/4 cup water
1 tablespoon olive oil
3-4 dried red chilies
2 teaspoons toasted sesame oil
black pepper to taste
Peel and chop the onion. Cut the chicken into bite-sized pieces. Mix the tahini, miso and water.
Heat the olive oil in a large skillet, and add the chicken. Sauté until lightly browned, then add the onion and continue sautéing until the onion is lightly browned. Add the miso-tahini mixture and the dried chilies. Cook for about 10 minutes, stirring frequently and scraping up anything that sticks to the pan, until the sauce thickens. If the sauce is too thick before the chicken is done, add a little more water. Season with the toasted sesame oil and a generous grind of black pepper. Heat through, and serve over rice.
Last year on this date I made Red Spicy Chicken, funnily enough. It required the making of Garlic Ginger Cubes.
2 to 3 servings
30 minutes - 10 minutes prep time
1 medium onion
300 grams (2/3 pound) skinless, boneless chicken thighs
3 tablespoons tahini
2 tablespoons light miso
1/4 cup water
1 tablespoon olive oil
3-4 dried red chilies
2 teaspoons toasted sesame oil
black pepper to taste
Peel and chop the onion. Cut the chicken into bite-sized pieces. Mix the tahini, miso and water.
Heat the olive oil in a large skillet, and add the chicken. Sauté until lightly browned, then add the onion and continue sautéing until the onion is lightly browned. Add the miso-tahini mixture and the dried chilies. Cook for about 10 minutes, stirring frequently and scraping up anything that sticks to the pan, until the sauce thickens. If the sauce is too thick before the chicken is done, add a little more water. Season with the toasted sesame oil and a generous grind of black pepper. Heat through, and serve over rice.
Last year on this date I made Red Spicy Chicken, funnily enough. It required the making of Garlic Ginger Cubes.
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