Sweet and savoury chicken with pears
Chicken and pears make an unlikely duo in this ginger-miso dinner, writes Ellie Krieger.
In this recipe, bone-in chicken breasts and wedges of fresh pears are roasted side by side until the chicken is tender and juicy, and the pears are softened and lusciously caramelised. The two elements, which might otherwise seem an unlikely duo, are married with a gingery miso mixture, which highlights the sweetness of the fruit as well as the savoury side of the poultry.
Whisk together mellow miso, a splash of rice vinegar, a little honey, oil, and chopped fresh ginger, then slather most of the slurry on to the chicken skin, as well as underneath. I like to leave the skin on, so the meat beneath it stays moist as it cooks, and the chicken takes on a deep brown colour and crispness. Even if you choose not to eat the skin, you will still get plenty of flavour.
The remaining miso mixture is used to coat the pears. Any variety will works. Serve the chicken and pears with freshly sliced spring onion , and perhaps a simple green salad, for a delightful dinner that brings something unexpected to the table.
4 servings
■ 2 tablespoons mild miso paste (white or yellow)
■ 1 tablespoon canola oil or other neutral-tasting oil
■ 1 tablespoon honey
■ 1 tablespoon unseasoned rice vinegar
■ One 5cm piece peeled fresh ginger root, minced (1 tablespoon)
■ 3 firm ripe pears, each peeled, cored and cut into eighths
■ 4 bone-in, skin-on chicken breast halves
■ 2 spring onions, thinly sliced for garnish
Preheat the oven to 220 degrees Celsius.
In a medium bowl, whisk together the miso, oil, honey, vinegar, and ginger. Toss the pears with one tablespoon of that miso mixture in a separate bowl, then transfer the coated fruit to a rimmed baking sheet.
Rub the remaining miso mixture all over the chicken and under its skin, then arrange the chicken on the baking sheet next to the pears.
Roast (on the middle rack) for 15 minutes, then stir the pears, turning them so they cook evenly. Continue to roast for another 15 minutes, until the chicken is browned and cooked through and the pears have softened and caramelised. If the pears are done before the chicken, remove them from the pan, cover them so they stay warm, and return the chicken to the oven.
Serve the chicken (with or without the skin) and pears, sprinkled with the spring onions.
– The Washington Post