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Marinate chicken in miso for tender, flavorful meat that needs nothing more than rice and crisp bok choy.

If you’re making it from scratch, add a little something you fermented yourself. Award-winning baker and fermentation expert Charlotte Pike has a new book out that guides you through the steps of this near-magical natural process that yields worldwide culinary staples like yogurt, sauerkraut, kimchi and pickles, then serves up a wide variety of recipes incorporating your tart homemade fare. Miso, Japanese fermented soy paste, has an enormous amount of savory-salty umami flavor. Marinate chicken in miso for tender, flavorful, juicy meat that pairs perfectly with crisp bok choy. 

This miso marinade adds a wonderful balance of sweet and savory flavors to the chicken. It takes just a few minutes to make and assemble the marinade; I like to prepare this the night before I want to eat it and leave it covered in the fridge for the next day. The flavor imparted into the chicken is superb, and it makes a very quick and nutritious meal to cook when time is of the essence.

Tip: My vegetarian recipe testers loved making this with thick (½-inch) slices of eggplant instead of chicken.

Reprinted with permission from Fermented