“Inspiration for a dish can come at unexpected times. Menu changes and planning at the restaurant are some of the most difficult challenges I face in my profession. I need my books, notebooks, a cup of coffee ,and plenty of time to dream of interesting flavor combinations or of a way to put an imaginative spin on a classic dish. For some, inspiration may come while they are cooking a different dish or simply chopping herbs for the evening service. I am not so lucky. But like I said, the most unexpected times.
This dish came while we were flipping through a food publication. A recipe for Miso Glazed Duck Legs was pictured. The combination of miso (fermented soybean paste) and any bird or fowl is a match made in heaven, but duck is pricey. The next best thing is chicken legs. Leg Quarters are the whole leg: thigh, drumstick, and a part of the hip joint.
I wanted to challenge myself in creating something unique for dinner. Miso and tamari (gluten free soy sauce) go great together, this I know; however between perusing social media and cookbooks I noticed an ingredient called gochujang (Korean fermented chili paste). Having had my eye on a brand at our specialty grocer for a while, I thought what the hell. The blind leap of faith came with great reward. A feisty, but not too spicy, kick was added to the already flavorful chicken. We also made a light ‘salad’ of bok choy and other veggies with cooked soba noodles seasoned with sweet chili sauce, but the dish would also pair well with rice or on top a salad of simple greens.” – Joe
- 4 chicken leg quarters
- 2 Tablespoon miso paste
- 2 Tablespoon tamari
- 4 Tablespoon gochujang
- 1 Tablespoon organic olive oil
- 1 yellow onion – rough chopped
- 4 clove garlic – rough chopped
- 1 pint water
- Place a large skillet over medium high heat and add a tablespoon of organic olive oil.
- Season the chicken with salt and pepper. Sear on both sides, flipping with a pair of tongs, for about four minutes on each side or until it is golden.
- Once seared, place in a nine by eleven inch casserole dish. Take one tablespoon of gochujang and spread it over the skin on the chicken.
- Once all the chicken has been seared and had an gochujang applied, add the onion and garlic, and roast lightly.
- Add the water, miso, and tamari to the large skillet. Bring to a simmer, then pour over the chicken.
- Cover the nine by eleven inch with aluminum foil and place in a 300 degree Fahrenheit preheated oven. Cook for 25 minutes.
- Carefully remove the foil and set your oven to broil. Continue to cook the chicken until it is golden brown on top or for about another five-to-ten minutes.
- Remove from the pan, allow to cook slightly, and serve.