Sconty empire

  Miso Chicken TIME : 45 Minutes  A simple midweek dinner can be greatly enhanced in flavor by combining unsalted butter with the salty, fungus-flavored Japanese miso paste. In this instance, the mixture is applied on chicken thighs before they are roasting to a golden perfection. However, you may also use it on potatoes, maize, fish, or flounder. White miso, which is milder than the red miso that has matured, is what is called for in the recipe. Red, though, would undoubtedly produce a more intense result. INGREDIENTS Yield: 4 servings 4 tablespoons unsalted butter, softened ½ cup white miso 2 tablespoons honey 1 tablespoon rice vinegar (do not use seasoned rice vinegar) Black pepper, to taste 8 skin-on, bone-in chicken thighs, approximately 2½ to 3 pounds PREPARATION Step 1 Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined. Step 2 Add chicken to the bowl and massage the miso-b

  Sticky Coconut Chicken and Rice TIME : 45 MINUTES  The warm coconut rice in this one-pot chicken recipe is flavorful and studded with toasty cashews, ginger, garlic, and scallion. The recipe gains a subtle nuttiness from the cashews, which soften while the rice steams. As the chicken thighs cook, the coconut milk is absorbed, keeping the flesh moist and soft. While hot sauce offers great spice and tang to balance the creamy, rich, and slightly sweet rice, fresh chopped cilantro lends brightness to the dish. INGREDIENTS Yield: 4 servings 1½ pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces ¼ cup neutral oil, such as safflower or canola 2 teaspoons kosher salt (Diamond Crystal) ½teaspoon black pepper 2 tablespoons minced fresh ginger 1 tablespoon minced garlic 1½cups short-grain white rice, rinsed until water runs clear 1¾ cups low-sodium chicken broth 1(13.5-ounce)  can full-fat coconut milk 1 yellow bell pepper, cored, seeded and chopped (½-inch pieces