In celebration of the season, we collaborated with chef Carly Maltzman, creator of Donabe With Me, for a series of comforting recipes that bring warmth to the table while featuring our avocado oils in inspired new ways.

Chicken Tsukune Yakitori with west~bourne Chili Oil

Makes ~12 skewers

Ingredients

1 pound ground chicken (half white meat, half dark)
1 tablespoon kuzu root starch or potato starch
1 tablespoon soy sauce
1 tablespoon grated ginger
4 scallions, minced
2 tablespoons nira (Japanese chives) or chives
1 tablespoon white miso paste
1 teaspoon salt and freshly-cracked black pepper
Bamboo skewers, soaked in water for 30 minutes
Tare sauce (homemade or store bought)
Yuzu aioli, for serving
west~bourne Organic Chili Infused 100% Pure Avocado Oil, for serving

Combine chicken, starch, soy, ginger, scallions, nira or chives, miso, salt, and pepper. Knead with hands until mixture is pale, sticky, and smooth.

Form into small oblong patties around skewers.

Grill over medium-high, turning occasionally and brushing with tare, until cooked through and caramelized.

Serve with yuzu aioli and a drizzle of west~bourne Organic Chili Infused 100% Pure Avocado Oil.