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Chicken With Miso Broth Sauce and Roasted Cauliflower Purée

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Chicken With Miso Broth Sauce and Roasted Cauliflower Purée

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This chicken recipe is an excellent representation of Sweden’s winter season. It is paired with mouthwatering dino kale and roasted cauliflower purée topped up with a flavorsome sauce with chicken broth, miso, and white soy. A combination of Nordic cuisine with a hint of Japanese flavors that works so well together. This recipe is a mixture of irresistible texture rawness of cauliflower, crispiness from kale, sweet and luscious purée. A genuinely perfect dish, serve up any time of the day.

Chicken breasts are always a crowd’s favorite if you do it right. Some people are terrified of working on these parts of the chicken as it can be easily overcooked and turned into a dry, not-so-appealing dish. However, get inspired by this chicken breast recipe cooked to perfection and paired with different textures and aroma combined into one cohesive dish.

Recipe

PRE TIME: 20 min

COOKING TIME: 40 min

TOTAL TIME: 1 hr

2 SERVING

Ingredients:

Cauliflower Puree
1 large Cauliflower
100+20+20 g Butter
15 g Salt
Chicken
1 tbsp. Olive oil
1 piece Chicken breast with skin
Salt and pepper, to taste
Sauce
200 ml Chicken broth
1 tbsp. White miso paste
1 tbsp. White soy
20 g Butter
Dino kale
200 g Dino kale
20 g Butter
1 small Kohlrabi, sliced
Salt, to taste

Directions:

Step 1

Turn on the oven to 350°F/180°C. Wash cauliflower and cut it into bouquets. Leave two pieces for decoration.

Step 2

In a medium pot, bring water and salt to a boil. Blanch the bouquets for 3 minutes. Strain excess water and put the cauliflower in a casserole with a larger amount of butter. Roast for 15 minutes.

Step 3

Meanwhile, season the chicken breast with salt and ground black pepper and sear it skin side down with olive oil in a saucepan over medium heat until golden. Flip around and sear on the other side. Put in an oven-safe tray and leave on the side.

Step 4

Take out cauliflower and turn down the oven to 210°F/100°C. Put cauliflower into a blender and mix until completely smooth. Season with salt and mix well, pour into a pot with a lid and keep closed.

Step 5

Place chicken breast and whole kohlrabi in the oven for 20 minutes. Take out chicken breast and kohlrabi. Leave the chicken to rest on a cutting board.

Step 6

Meanwhile, bring chicken broth, miso paste and white soy to a simmer on low heat. Mix in butter with a hand blender.

Step 7

Remove the stem from the dino kale. Prep a saucepan with butter over medium heat. Cook until soft and crispy. Season with salt.

Step 8

Trim of all the peel from the kohlrabi. Shave on 1/8-in/4mm on a mandolin and cut into lunettes (matches).

Step 9

Shave the two saved cauliflower bouquets on 1mm on a mandolin into ice-cold water. Leave for 5 minutes then strain excess water.

Step 10

Time to plate! Cut the chicken breast into 1cm thick slices. Reheat the cauliflower purée and put in the center of the plate, then cover the purée with dino kale. Add kohlrabi lunettes and 3-4 pieces of chicken slightly layered. Garnish with shaved cauliflower and sauce generously.