Weeknight Chicken Tikka with ginger miso

Method

1. Start by prepping your yellow onion, garlic, fresh ginger so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the scallions and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the chicken tikka and let it weeknight, undisturbed, so it takes on real color before you stir.
4. Stir in the sesame oil along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the chicken stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a knob of butter and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.