Nagoya-style Couscous with Miso-Glazed Chicken

Ingredients

In this Nagoya-style adaptation, we incorporate Nagoya's famous miso into the dish. The chicken is marinated in a miso glaze, adding a unique umami flavor to the couscous. Additionally, we serve the couscous with pickled vegetables, a common accompaniment in Nagoya cuisine, which adds a tangy and refreshing element to the dish. We alse have the original recipe for Couscous (dish), so you can check it out.

• 2 cups (400g) couscous 2 cups (400g) couscous
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 4 boneless, skinless chicken breasts 4 boneless, skinless chicken breasts
• 4 tablespoons miso paste 4 tablespoons miso paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• Pickled vegetables, for serving Pickled vegetables, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
2. 2.
   In a bowl, mix together the miso paste, soy sauce, honey, vegetable oil, grated ginger, minced garlic, and sesame oil.
3. 3.
   Season the chicken breasts with salt and pepper, then brush them with the miso glaze mixture.
4. 4.
   Heat a grill or grill pan over medium-high heat. Cook the chicken for about 6-8 minutes per side, or until cooked through.
5. 5.
   Remove the chicken from the grill and let it rest for a few minutes. Slice it into thin strips.
6. 6.
   Serve the couscous on a plate, topped with the sliced miso-glazed chicken. Garnish with fresh cilantro or parsley. Serve with pickled vegetables on the side.

Treat your ingredients with care...

• Miso paste — Look for a high-quality miso paste, preferably red or dark miso, as it has a stronger flavor. Adjust the amount of miso according to your taste preference.
• Chicken breasts — Pound the chicken breasts to an even thickness before marinating to ensure even cooking.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the miso glaze.
• If you prefer a smoky flavor, grill the chicken over charcoal instead of using a grill pan.
• Experiment with different herbs for garnish, such as mint or basil, to add a fresh twist to the dish.
• Feel free to add other vegetables to the couscous, such as roasted bell peppers or sautéed mushrooms, for added flavor and texture.
• If you don't have pickled vegetables, you can serve the couscous with a side of tangy Japanese tsukemono (pickles).

Serving advice

Serve the Nagoya-style Couscous with Miso-Glazed Chicken as a main course for lunch or dinner. Accompany it with a side of pickled vegetables or tsukemono to balance the flavors. It pairs well with a light and refreshing green salad.

Presentation advice

Arrange the sliced miso-glazed chicken on top of the fluffy couscous, and sprinkle fresh cilantro or parsley over the dish for a pop of color. Place the pickled vegetables or tsukemono on a separate plate or in small bowls to add visual interest to the presentation.