Garnishing & Plating
Mix the black miso, roasted garlic, cilantro, ginger, orange zest and peppercorn in a bowl with a whisk until evenly incorporated.
Add the squab or chicken breasts into the marinade and rub thoroughly with your hands.
Place the breasts into the fridge and let marinate for three hours.
Preheat oven to 425 degrees.
In a large skillet, add oil and place on medium heat.
Place the breast skin side down and sear until skin is golden brown.
Turn breast to the other side and place in the oven for seven minutes. (Remember, if it is a squab you are using, you can serve medium to medium-rare; chicken must be cooked through!)
When breasts are finished, remove from the pan and deglaze the pan with chicken stock, orange juice and mirin. Reduce for 6-8 minutes on medium to high heat.
In a small skillet pan, heat the pistachio nuts and let “sweat” in a pan on medium heat to release all the oils, about 2-4 minutes.
Place the nuts into a coffee grinder and pulse to a fine grind; set aside in a bowl.
Place your breasts on a platter and pour over your chicken stock, orange juice and mirin reduction.
With a spoon, dust the plate with the toasted pistachios and serve.