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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Miso chicken kebab

In a recent post, I wrote about Miso, my latest culinary discovery, and the consequent developed obsessive affection towards the fermented magic. Presented here is another successful combination, resulted from my countless efforts towards incorporating Miso in almost any dish that it had a slight chance to fit in. Miso chicken, a generic term for any dish that involves chicken and Miso, is generally referred to a dish of broiled or grilled chicken pieces which are brushed with a Miso glaze during the process. Presented here is a chicken kebab dish, made by marinating boneless chicken thigh pieces in a mixture of Miso and two types of soy sauce. An easy dish, capable of easily becoming your new favorite.


Ingredients:
1.65 Pounds (~750 gr) boneless skinless chicken thighs, cut to bite size pieces
2 TBSP soy sauce
¼ cup Kecap Manis (sweet soy sauce)
1 TBSP garlic, grated
1 TBSP granulated onion
2 TBSP white Miso
1 TBSP red wine vinegar (or rice cider)
1 TBSP hot sauce
¼ cup vegetable oil

Mix the chicken with the rest of the ingredients and marinate overnight. Bring the chicken pieces to the room temperature at least 15 minutes before cooking. Put a heavy-bottom wide pan (or griddle) on medium-high heat and wait until it is very hot. Add in and cook the chicken pieces two minutes per side.

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