Almond, Coconut, and Miso-Crusted Chicken with Ginger Kabocha Squash Puree

Toasted almonds and coconut are combined with miso, maple syrup, and chili oil to make a slightly salty, slightly sweet, satisfyingly crunchy topping for chicken breasts. Serve it with a rich ginger-infused Kabocha Squash Puree. And sigh.

Serves 4

Almond, Coconut, and Miso-Crusted Chicken

Ingredients

  • 4 large chicken breasts
  • 1 1/2 cups toasted almonds, finely chopped
  • 1/2 cup toasted unsweetened coconut
  • 3 tablespoons miso
  • 3 tablespoons maple syrup
  • 4 teaspoons chili oil
  • 2 tablespoons coconut oil

Instructions

  1. In a small bowl, combine the almonds, coconut, miso, maple syrup, and chili oil.
  2. In a small frying pan, melt the coconut oil.
  3. Put the chicken on a baking sheet, and brush with melted coconut oil.
  4. Coat the chicken with the almond topping and drizzle lightly with more coconut oil.
  5. Bake at 350 for 20 to 30 minutes until done.

Ginger Kabocha Squash Puree

Ingredients

  • 1 large kabocha squash, roasted until soft
  • 4 tablespoons minced ginger
  • 4 tablespoons brown butter, baby
  •  milk (I used whole goat, any kind of milk will do)

Instructions

  1. In a small frying pan, melt the brown butter.
  2. Add the ginger and cook over low heat, letting the flavours mingle and flirt for about 5 minutes.
  3. In a blender, puree the roasted squash, ginger, and brown butter, adding milk as necessary to thin.
almond-coconut-miso-chicken-kabocha-squash-puree

Almond, Coconut, and Miso-Crusted Chicken with Ginger-Infused Kabocha Puree / During

almond-coconut-miso-chicken-with-kabocha-puree-before

Almond, Coconut, and Miso-Crusted Chicken with Ginger-Infused Kabocha Puree / Before

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One comment

  1. Pingback: Spicy Chicken Miso Soup – notnotnutritious.com

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