Savory Chicken & Waffles

24 ingredients
6 steps

Ingredients

  • Waffles
  • 14 ounces canned pumpkin
  • 3 Eggs, separated
  • 1 cup light coconut milk
  • 1/2 cup butter, melted and slightly cooled
  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3/4 teaspoon Chinese five-spice powder
  • 1 1/2 cups cooked chicken
  • 1 pound Napa cabbage, cut into quarters
  • 1/2 sweet red pepper, cut into 1-inch pieces
  • 2 scallions, sliced
  • 1 tablespoon Black sesame seeds, toasted
  • Miso Tahini Sauce
  • 1 clove garlic
  • 2 tablespoons white miso
  • 2 tablespoons tahini
  • 1 1/2 tablespoons coarsely chopped ginger
  • 1/4 cup rice vinegar
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 2 tablespoons canola oil

Directions

  1. 1
    Make the sauce: put all ingredients into a blender and mix until well emulsified. Set aside
  2. 2
    Preheat the oven to 400. Toss the chopped cabbage and red pepper with 1 tablespoon canola oil and put in a roasting pan. Sprinkle with salt and roast for about 20 minutes. Add the chicken pieces for the last 5 minutes and heat until warmed through.
  3. 3
    Meanwhile, prepare the waffles. Beat the egg yolks with the pumpkin, coconut milk, and melted butter until smooth. In another bowl, stir together the flour, baking powder, salt, pepper, and five-spice. In a third bowl, beat the egg whites until they hold soft peaks.
  4. 4
    Mix the dry ingredients into the pumpkin mixture just until smooth. Fold in the beaten egg whites just until blended.
  5. 5
    Heat your waffle iron and bake according to manufacturer's instructions, browning and crisping them on both sides.
  6. 6
    To serve , put the waffles on plates. Mix the chicken and veg with the tahini sauce and mound on top of the waffles. Garnish with the sliced scallions and toasted sesame seeds.

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