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- 1 pkg @thecedarmarket chicken breast (wings removed)
- 3-4 leeks, cleaned, trimmed and cut into rounds
- 5 pitted dates, diced
- 2 tbsp white miso
- 2 tbsp date syrup
- 2 tbsp rice vinegar
- 1/4 cup boiling water
- 2/3 cup stock
- 1 tbsp oot
- 1 tbsp salt
- 1 tbsp oil
Recipe created for Cedar Market by: @Foodkidsandsleep
I’ve been making some version of miso braised leeks ever since I saw @carolinagelen make them several years ago. This is the first time though, that I’ve added a protein, and man am I mad it took so long to think of it. The miso date caramel makes the best chicken gravy you’ve ever had and the texture of the chicken with the crispy tangy pot glazed skin and the tender juicy meat meld so nicely with the melted leeks. Honestly, you’ll make this for Rosh Hashanah and then once a month thereafter!
Cooking Instructions
Slice your leeks and add them to an oiled pan and brown on one side. Once browned, flip ALL and add the diced dates. Let this side brown now.
Mix together the date syrup, miso, rice vinegar, hot water, and stir until the miso melts. Add the stock until you get to 1 cup and pour over the leeks and dates.
Season the chicken with salt. Top the leeks and sauce with the chicken (debone if you can) then cover and bake at 400℉ oven for ~25 minutes. Remove from the oven, uncover and brush the skin with the oot. Then broil for ~3 minutes or until caramelized.
To serve, remove and slice the chicken and place over the leeks and miso caramel.
Enjoy!
