Monday, September 5, 2011


For last nights dinner, I wanted to do a fried chicken. Seeing that I had some leftover white miso from cooking some SHRIMP the other day, I decided to use it to marinade some chicken legs and thighs. I had some peas in the freezer and I just so happened to have a jar of palm hearts in my fridge.

White Miso Fried Chicken


2 lb chicken legs and thighs
1 head of garlic, minced
cup white miso
1 tsp ground black pepper
1/2 cup coconut vinegar

Turn the finely minced garlic into a paste and combine with the vinegar, pepper, and miso in a bowl. Mix well. De-bone thighs. French the chicken legs (see this post to see a video of what I mean by "French" the legs) and add the chicken pieces to the marinade and place in the fridge. Marinade for at least an hour. I let marinade for 24 hours!

In a heavy pot, heat oil on medium-high heat. Remove chicken pieces from marinade, remove excess marinade, and dredge in some seasoned flour. Shake excess flour off and place in hot oil and fry. Cook until golden brown on all sides. Remove from hot oil and strain on a cooling rack over some paper towels.
Green Pea Purée

2 Cups Sweet Green Peas

2 tbls Butter


Blanch fresh green peas in boiling water. Run the peas through a processer and purée then pass the purée through a tamis. Melt butter and add to purée. And salt to taste. Set aside.

Roasted Palm Heart

2 cups Fresh Palm Hearts

4 tbls unsalted butter

Salt & Pepper

Cube palm hearts. Pat dry and remove as much moisture as you can.

Melt butter over medium-high heat and cook to a nutty brown being very careful not to burn the butter. Season palm hearts with salt and pepper. Introduce the palm hearts into the brown butter and sauté for about a minute. Constantly baste palm hearts. Remove from pan and strain on some paper towels.


To plate, I placed a couple spoonfuls of the purée in the center of the plate. Stack a few pieces of the palm hearts onto the purée then gently place the chicken on top. In the picture below, I placed a few garlic chips I had fried up earlier. Simply slice a garlic clove into paper thin petals and fry in oil.


Miso Fried Chicken

Pan Roasted Palm Heart and Green Pea Purée

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