Miso-Butter Chicken with Freekeh & Sautéed Carrots

Miso-Butter Chicken

with Freekeh & Sautéed Carrots

35 MIN
2 Servings
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From the Test Kitchen

Tonight, a simple combination of sweet miso paste and butter creates a sumptuous, flavorful glaze for pan-seared chicken. (We're also adding sautéed carrots and kale, turning the glazed chicken into a hearty stir-fry.) To complete the meal, a side of freekeh tossed with soy sauce is a savory counterpoint to the sweet, rich chicken and vegetables.

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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
fresh
ingredients
Miso-Butter Chicken with Freekeh & Sautéed Carrots
Title
time-saving
tips & techniques
Sweet White Miso Paste
Carrots
Curly Kale
Scallions
Butter
Freekeh
Rice Vinegar
Soy Sauce
How To: Peel a Carrot
How To: Separate Leafy Greens from the Stems
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Remove and discard the kale stems; roughly chop the leaves. In a bowl, combine the miso paste and 2 tablespoons of water. Whisk until smooth.

Cook the freekeh:
2 Cook the freekeh:

Add the freekeh to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the soy sauce and a drizzle of olive oil; season with salt and pepper to taste.

Cook the carrots:
3 Cook the carrots:

While the freekeh cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened.

Add the kale:
4 Add the kale:

Add the kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat and stir in the vinegar. Season with salt and pepper to taste. Transfer to a bowl. Wipe out the pan.

Brown the chicken:
5 Brown the chicken:

While the freekeh continues to cook, pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 3 to 5 minutes, or until lightly browned.

Finish & plate your dish:
6 Finish & plate your dish:

Add the butter and miso-water mixture to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until the butter has melted. Add the cooked vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the chicken is cooked through. Turn off the heat. Season with salt and pepper to taste. Divide the cooked freekeh and finished chicken and vegetables between 2 dishes. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

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Miso-Butter Chicken

Prepare the ingredients:
How To: Separate Leafy Greens from the Stems
How To: Chop Scallions
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Remove and discard the kale stems; roughly chop the leaves. In a bowl, combine the miso paste and 2 tablespoons of water. Whisk until smooth.

2 Cook the freekeh:

Add the freekeh to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the soy sauce and a drizzle of olive oil; season with salt and pepper to taste.

Cook the freekeh:
Cook the carrots:
3 Cook the carrots:

While the freekeh cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened.

4 Add the kale:

Add the kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat and stir in the vinegar. Season with salt and pepper to taste. Transfer to a bowl. Wipe out the pan.

Add the kale:
Brown the chicken:
5 Brown the chicken:

While the freekeh continues to cook, pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 3 to 5 minutes, or until lightly browned.

6 Finish & plate your dish:

Add the butter and miso-water mixture to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until the butter has melted. Add the cooked vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the chicken is cooked through. Turn off the heat. Season with salt and pepper to taste. Divide the cooked freekeh and finished chicken and vegetables between 2 dishes. Garnish with the green tops of the scallions. Enjoy!

Finish & plate your dish:
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