Chicken with miso, ginger, and lime
Servings: 6 people
Ingredients
- 3 Ib 1.4kg; about 8 pieces chicken legs, skin on and bone in, skin scored a few times
- 2 tablespoon sunflower oll
- sait
- 2 ½ tablespoon mirin
- 2 ½ tablespoon maple syrup
- 2 ½ tablespoon soy sauce
- ¼ cup/80g white miso
- 2/2- inch/6cm piece of fresh ginger peeled and finely grated (about 3 tbsp)
- 3 garlic cloves crushed
- 1 lime peel shaved into fine strips, then juiced
- 1 ½ oz/40g cilantro stems cut into 2 ½-inch/6cm lengths
- 2 red chiles sliced in half lengthwise
- 12 green onions 10 sliced in half lengthwise, 2 thinly sliced, to serve (4 ½ oz/120g)
Instructions
- Preheat the oven to 425°F
- Place the chicken legs in a large bowl with the oil and ¾ teaspoon salt. Mix together.
- Place a large frying pan over medium-high heat. Once hot, add half the chicken legs, skin side down, and sear for 4-5 minutes, until golden brown. Turn over, cook for another 4-5 minutes, then remove from the pan. Repeat with the remaining chicken, discarding the fat as you go, and set aside.
- Place the mirin, maple syrup, soy sauce, miso, ginger, garlic, lime strips, and lime juice in a large bowl. Whisk to combine, then add the chicken and stir well, so that everything is coated. Put the cilantro, chiles, and the 10 halved green onions into a high-sided baking dish (about 9 x 13 inches/24 x 36cm) and place the chicken on top, skin side up. Pour the mirin-miso sauce over top. Cover the dish tightly with foil and bake for 20 minutes. Remove the foil, turn the chicken legs over (skin side down), and return the dish to the oven for 30 minutes uncovered, turning the legs back over after 15 minutes (skin side up) and basting a couple of times. The chicken will be golden brown, sticky, and tender and the chiles and green onions will be soft.
- To serve, place a chicken leg on each plate and surround it with the cilantro, chile, and halved green onions. Finally, drizzle with the sauce and sprinkle with the thinly sliced green onions.