Miso Chicken with Walnuts and Grapes

Marinated chicken thighs grilled and simmered in a rich miso sauce with toasted walnuts, buttery syrup, and fresh grapes.

Chicken Dinner Fusion Walnuts Miso

Estimated Nutrition

Calories

962.1

kcal / serving

3848.4 kcal total

Carbs

35.7g

per serving

142.8 g total

Fat

67.1g

per serving

268.2 g total

Protein

48.9g

per serving

195.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

1.5

tbsp

CondimentsSauces

tbsp

tbsp

Dairy

Fruits

250

Red Grapes

Small seedless

Liquids

200

White Wine

tbsp

Water

Meat

piece

Chicken Thigh

Free-range, boned, skin on

NutsSeeds

count

Sea Salt

To taste

count

White Pepper

Freshly ground, to taste

125

Walnut

Broken pieces

tbsp

Tarragon

Chopped

OilsFats

tbsp

Sunflower Oil

Vegetables

Root Ginger

Finely grated

piece

Shallot

Small, peeled

Method

Combine chicken with miso, ginger, mirin, and 4 tablespoons of vinegar in a bowl.

Cover and refrigerate the chicken to marinate for at least 3 hours or overnight.

Boil shallots in water for 5 minutes, then strain and halve them lengthways.

Grill chicken skin-side up on a baking tray with marinade for 10 minutes on high.

Sauté shallots in sunflower oil for 4 minutes until browned.

Add remaining vinegar, wine, water, salt, and pepper to the pan and cook for 6 minutes.

Transfer grilled chicken and juices to the pan and simmer covered for 4 minutes.

Remove chicken and stir walnuts, butter, maple syrup, and grapes into the sauce for 3 minutes.

Spoon the emulsified sauce over the chicken and garnish with chopped tarragon.