Miso Chicken with Cauliflower Mash

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 My mash was a little watery.  We used green beans instead of collard greens, but OMG does this chicken taste good!

From Dishing Up The Dirt comes this recipe!

MISO CHICKEN WITH CAULIFLOWER MASH

PREP TIME: 15 MINUTES    COOK TIME: 40 MINUTES    SERVES: 4 

  • 4 tablespoons unsalted butter, room temperature
  • 1/2 cup white miso
  • 2 tablespoons honey
  • 1 tablespoon unseasoned rice vinegar (do not use seasoned rice vinegar!)
  • 8 bone-in, skin-on chicken thighs or drumsticks (or a mix of both)
  • 1 large head of cauliflower, broken into florets
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons heavy cream
  • 1 bunch of collard greens, tough stems removed and thinly sliced
  • Salt and pepper to taste
Preparation
  1. Preheat the oven to 425F. In a large bowl combine the butter, miso, honey and vinegar. Mix until smooth and well incorporated.
  2. Add the chicken to the bowl and rub it all over with the mixture--even rubbing the mixture underneath the skin of the chicken. Place the chicken in a single layer in a roasting pan and bake in the oven until fully cooked and the skin is dark brown and lightly crips, about 30-35 minutes. Flip the chicken once or twice while cooking.  An internal temperature of 160-165F is what you're looking for.
  3. While the chicken bakes bring a large pot of lightly salted water to a boil. Add the cauliflower florets and cook until tender, about 8 minutes. Remove from the water and drain. Add the cauliflower to a large bowl with 1 tablespoon butter and the heavy cream. Mash until smooth and creamy. Season to taste with salt and pepper.
  4. In a skillet over medium heat add the remaining 1 tablespoon of butter. Once melted and the sliced collard greens and a healthy pinch of salt and pepper. Cook, stirring often, until the collards are bright green, and tender. About 5 minutes. Remove from the heat and set aside.
  5. Divide the mashed cauliflower, collards and chicken between plates and serve warm or at room temperature.
Notes
*The chicken recipe is adapted from The New York Times *Use this recipe as a guide *Adjust measurements and ingredients as necessary


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