Foodie Blogroll

Saturday, February 11, 2012

Smoky Miso Chicken

My sister and niece are in town visiting from Michigan. It is hard living so far away from family, so I like to spend as much time with them as I can. I took a few day off from work...I have something like 40 sick day accumulated, and we get 6 personal day every school year which we will loose if we don't take it seemed okay that I do this. I made sure they could find a substitute health room aide first, (I guess they are hard to come by) not that I am so special it's just not everyone is CPR/AED certified, and trained in first aid, and giving medications. It is nice to be able to enjoy my time off without any guilt of what I am leaving at work.

I really enjoy sharing my area of the Sun Coast with everyone, and play tourist in my hometown. We went to the Amish village on a beautiful warm sunny day yesterday. Love the fresh market and baked goods. My mom and dad are in a condo on Siesta Key for the month so they went along too. My dad picked up some ready made meals that you can get to go...plenty of comfort food there. I'll bring my camera next time (shame on me). I don't know what this has to do with the smokey miso chicken, but I wanted to let you know what I've been up to. :)

You know how we love chicken and I always like to make more than enough so I can use the leftovers in my bento lunches. Here is another baked chicken, quick, simple and delicious. If you have never used miso before, I think it is worth a try. You can find it in your local health food store or Asian market.

In a small bowl mix:

1 tablespoon miso paste (I used white)
1 tablespoon oil
1 tablespoon garlic ginger paste (you can use grated ginger)
2 tablespoon mirin
1 tablespoon tamari/soya sauce
1/2 teaspoon sage powder or 1 teaspoon fresh(optional)
1/4 teaspoon liquid smoke

Wash chicken; transfer to a large resealable plastic food storage bag. Pour marinade ingredients over chicken, turn chicken around in the bag to coat all the pieces well. Refrigerate and marinate for 2 to 4 hours, turning occasionally...
...or if you don't have much time or didn't or think ahead get a chance to marinate it...

...just place the chicken in your favorite handy stoneware baking dish...

pour the miso mix all over the chicken and rub it in good, even under the skin

I sprinkled it with some Japanese seven spice or shimichi togarashi just for good measure. Bake in a 375 degree oven for 55 minutes to an hour until chicken is done and juices run clear. You can baste it with the miso halfway through if you like.

So sorry I didn't get a picture of the plated dinner. I had too many things going on at once, and didn't notice until I was ready to post. At least you got an idea of what it looks like with the crispy, yummy, caramelized skin and drippings....right on the pan. So good with all those flavors and just a touch smokey!

Well we are off to the farmers market! See you as soon as I can! I will visit you all real soon!