Keto Chicken in Miso Butter Sauce with Black Sesame and Roasted Zucchini

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the zucchini on a sheet pan, toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and a little black pepper. Roast for 18 to 20 minutes, stirring once halfway through, until browned at the edges.

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   2. While the zucchini roasts, pat the chicken thighs dry and season them with the remaining salt and black pepper.

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   3. Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil with 1 tablespoon butter. Sear the chicken for 4 to 5 minutes per side, until deeply golden and it reaches an internal temperature of 74 °C / 165 °F. Transfer the chicken to a plate and keep warm.

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   4. Reduce the heat to medium. In the same skillet, add the remaining 2 tablespoons butter, the garlic, and the ginger. Cook for 30 to 45 seconds, stirring, until fragrant but not browned.

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   5. Add the white miso and water, stirring to dissolve it into the skillet juices. Pour in the heavy cream and simmer for 2 to 3 minutes until the sauce is lightly thickened.

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   6. Return the chicken to the skillet along with any accumulated juices. Add the black sesame seeds and cook for 2 more minutes, spooning the sauce over the chicken so it coats well.

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   7. Serve the chicken with the roasted zucchini on the side. Finish with the chopped fresh chives and, if desired, a little extra black sesame on top.