Miso Chicken

Marinade

3 Tbsp	Fresh ginger, finely grated
4 Tbsp	Miso paste, (urban Hippie) (Main)
4 Tbsp	Mirin
4 Tbsp	Lemon juice

Chicken

8	Boneless chicken thighs, skinned (Main)
1 Tbsp	Rice bran oil
12	Shallots, peeled
¾ cup	Rosé wine, or medium white wine
1 to taste	Sea salt and cracked black pepper
½ cup	Pistachio nuts, shelled
50 g	Butter, diced
2 Tbsp	Honey
1 cup	Seedless grapes, red

Directions

1. Whisk together marinade ingredients.
2. Place chicken in a plastic bag. Add marinade. Move chicken around until well coated.
3. Seal and marinate in the refrigerator for at least 4 hours or overnight.
4. Place shallots in a saucepan with water to cover. Simmer for 5 minutes. Drain and cool.
5. Return the chicken to room temperature.
6. Place on a rack, brush with marinade and cook under a preheated grill for about 3 minutes each side.
7. Meanwhile, heat oil in a frying pan large enough to take the chicken.
8. Add the shallots and saute until coloured. Add wine and seasonings and simmer for 2-3 minutes.
9. Add the chicken and any remaining marinade to the pan.
10. Cover and simmer for 3-4 minutes, until cooked. Remove to a warm platter.
11. Add the nuts, butter, honey and grapes to the pan and simmer, stirring, for 2 minutes. Serve over the chicken.