Glazed Chicken Shichimi, Black Rice Noodles 

Locally pastured chicken breasts are skinned and boned, then dusted in rice flour and quickly shallow-fried in peanut oil until golden in color. The chicken is then placed in a hot oven for about 15 minutes, basted twice with a mixture of wild honey, fermented tamari, Shichimi tōgarashi and a pinch of sea salt. The finished chicken is served over organic black rice noodles and topped with chopped peanuts. The whole dish is gluten-free.

Read more at http://ediblearia.com/2012/01/17/glazed-chicken-shichimi/