Another unexpected and delicious combination of flavours in this recipe from (of course) Yotam Ottolenghi.
In a large bowl combine 80g (2¾oz) of white miso paste, 40g (1½oz) of finely grated ginger, 4 tablespoons of mirin (sweet cooking sake) and 4 tablespoons of cider vinegar. To this add 8 bone-in pieces of chicken and mix well. Cover and allow to marinate for a few hours or, ideally overnight in the fridge. Before cooking the chicken peel 12 small shallots, place them in a small saucepan and cover with water. Bring to the boil and cook fo 5 minutes before straining, cooling and cutting them in half lengthways. Place the chicken pieces on a baking tray, skin-side up, with all the marinade and place under a hot grill for 10 minutes. Meanwhile heat 1 tablespoon of oil in a large pan and add the shallots, frying them on medium heat until golden brown. Add 2 tablespoons of cider vinegar, briefly cook to reduce then pour in 200ml (7fl oz) of white wine, 6 tablespoons of water, ½ teaspoon of salt and some white pepper and continue to cook for about 6 minutes. Add the chicken and all its cooking juices and stir gently. Bring to a low simmer, cover and cook until the chicken is just cooked through. Remove the chicken pieces to a serving dish and keep them warm. To the remaining liquid add 125g (4½oz) of walnut pieces, 80g (2¾oz) of unsalted butter, 1½ tablespoons of maple syrup and 250g (9oz) of small seedless red grapes. Continue to cook and stir for a few minutes until the butter emulsifies. Pour the sauce over the chicken and serve.
michelle picker cooks 