1leek, white and light green part, clean and chopped
Chicken and Fig Miso Glaze
2tbspfig miso paste
1tbsphoney
pinch of salt
1tbsprice wine vinegar, unseasoned
2tbspolive oil
1bunch of red grapes
1wholechicken, cut up
Instructions
Prepare the Mushroom Leek Rice
Preheat the oven to 350°F (175°C)
In an oven-safe baking dish or cast iron skillet, combine the rice, chicken stock, sliced mushrooms, minced garlic, fresh thyme, kosher salt, black pepper, and chopped leek. Mix well.
Chicken and Fig Miso Glaze And Prepare The Dish
In a mixing bowl, combine the fig miso paste, honey, pinch of salt, rice vinegar, and olive oil. Mix until well combined
Place the chicken pieces on top of the rice and liquid mixture in the baking dish. Brush the glaze evenly over the chicken pieces. Scatter the grapes on top.
Cover the dish and place it in the preheated oven for 20 minutes. Then, remove the cover and continue baking for an additional 20 minutes or until the rice is cooked through, and the internal temperature of the chicken reaches 165°F (74°C).
Once done, remove from the oven and let it rest for a few minutes. Serve hot and enjoy.