Miso Butter Chicken

Instructions

1. Prepare the ingredients & start the sauce

   Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and crosswise into ½-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. In a bowl, whisk together the miso paste, honey, vinegar, and ¼ cup of water.

2. Roast & finish the vegetables

   Line a sheet pan with foil. Place the squash pieces and halved brussels sprouts on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Stir to coat.

3. Cook the chicken

   Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

4. Finish the sauce & serve your dish

   To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any browned bits, 30 seconds, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished vegetables. Top the chicken with the finished sauce. Enjoy!