Magnificent Miso Chicken

I have to admit this recipe is not all my own work - it's based on a recipe from an Israel-born, London-based chef called Yotam Ottolenghi. If you haven't already heard of him, I'm sure you will soon as he is making waves in the food industry for his distinctive take on Middle Eastern cuisine using a wide variety of ingredients from throughout the world.

This dish, then, is a prime example of his skills in creating enchanting and unexpected flavour combinations. It takes its inspiration from a classic French combination of chicken, grapes, shallots and tarragon but the flavours are all boosted by the addition of white miso paste and walnuts and ginger and maple syrup. The result is something magical; something that has to be tasted to be believed; something that you need in your life. 

My only changes to his recipe were to add more grapes and to get rid of the tarragon since I'm not a massive fan of it and I found it quire overwhelming - you could of course use it or any any other herb should you be that way inclined, just add a chopped tablespoon at the end and stir it through! The recipe itself is deceptively simple and the only hardship is the need for marination, ideally overnight, but that's it. 

Make this for friends, for family, for anyone and everyone, it is a true culinary wonder that I implore you to try.

Magnificent Miso Chicken

Serves 4

4 skin on chicken breasts

80g white miso paste

40g root ginger

4 tbsp mirin

6 tbsp cider vinegar

12 small shallots, peeled

1 tbsp sunflower oil

200ml white wine

6 tbsp water

sea salt and freshly ground white pepper

125g walnuts, broken

80g unsalted butter

1½ tbsp maple syrup

350g small seedless red grapes

To serve:

couscous or boiled rice

Stir together the miso paste, ginger, mirin and four tablespoons of the vinegar in a large bowl and then add the chicken. Mix until well combined. Cover with clingfilm and leave in the fridge to marinate for at least three hours. Overnight would be ideal.

Put the shallots in a small saucepan and cover with water. Bring to the boil and cook for five minutes. Strain and cut the shallots in half lengthways.

Preheat the grill to a high setting. Place the chicken pieces on a baking tray, skin-side up, with all the marinade and grill for 10 minutes.

As soon as the chicken goes under the grill, heat the sunflower oil in a pan large enough to fit all the chicken. Add the shallots and fry on a medium heat for four minutes, or until browned. Add the remaining vinegar, reduce for a few seconds then pour in the wine, water, ½ teaspoon of salt and some white pepper and continue to cook for about six minutes.

Remove the chicken from the grill and add it to the pan along with the cooking juices. Stir gently and bring everything to a low simmer. Cover the pan and cook for 3-4 minutes, or until the chicken is just cooked through. Remove the chicken from the pan and set it aside in a warm place.

Add the walnuts, butter, maple syrup and grapes to the pan and continue cooking, stirring until the butter emulsifies, for 2-3 minutes, then take off the heat.

Serve the chicken on top of couscous or rice and pour over the sauce, making sure everyone gets some goodies!