
Serves
4 Persons
Ingredients
Marinating
- 2 tablespoons of black Miso
- 4 cloves of roasted garlic
- 2 tablespoons of chopped cilantro
- 1 teaspoon of minced ginger
- 1 tablespoon of freshly grated orange zest
- 1 teaspoon of ground sansho peppercorn
Cooking
- 2 tablespoons of oil
- 4 squab breasts (substitute: chicken or fowl)
- 1 tablespoon of mirin
- 2 tablespoons of orange juice
- 1/4 cup of chicken stock
Garnishing & Plating
- 1/2 cup of pistachio nuts
Directions
Marinating
- Mix the black miso, roasted garlic, cilantro, ginger, orange zest and peppercorn in a bowl with a whisk until evenly incorporated.
- Add the squab or chicken breasts into the marinade and rub thoroughly with your hands.
- Place the breasts into the fridge and let marinate for three hours.
Cooking
- Preheat oven to 425 degrees.
- In a large skillet, add oil and place on medium heat.
- Place the breast skin side down and sear until skin is golden brown.
- Turn breast to the other side and place in the oven for seven minutes. (Remember, if it is a squab you are using, you can serve medium to medium-rare; chicken must be cooked through!)
- When breasts are finished, remove from the pan and deglaze the pan with chicken stock, orange juice and mirin. Reduce for 6-8 minutes on medium to high heat.
Garnishing & Plating
- In a small skillet pan, heat the pistachio nuts and let “sweat” in a pan on medium heat to release all the oils, about 2-4 minutes.
- Place the nuts into a coffee grinder and pulse to a fine grind; set aside in a bowl.
- Place your breasts on a platter and pour over your chicken stock, orange juice and mirin reduction.
- With a spoon, dust the plate with the toasted pistachios and serve.
Source: http://www.foodnetwork.ca/recipes/black-miso-and-pistachio-crusted-squab/recipe.html?dishId=6225