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Miso chicken with walnuts and grapes
- 8-12 free-range chicken thighs
- 80g/2oz white miso
- 40g/1oz root ginger
- 4 tbsp mirin
- 6 tbsp cider vinegar
- 12 small shallots
- 1 tbsp sunflower oil
- 200ml/7fl oz white wine
- 6 tbsp water
- sea salt and freshly ground white pepper
- 125g/4oz walnuts
- 80g/2oz unsalted butter
- 1 tbsp maple syrup
- 250g/9oz small seedless red grapes
- 1 tbsp chopped tarragon
Directions:View on BBC Food
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