Chicken with miso, ginger and lime

Here is the complete recipe for Chicken with miso, ginger and lime

INGREDIENTS

1. 6 chicken legs, skin scored a few times


2. 2 tsp sunflower oil


3. Salt


4. 2 tbsp mirin


5. 2 tbsp maple syrup


6. 2 tbsp soy sauce


7. 50g white miso


8. 30g ginger, peeled and finely grated


9. 2 garlic cloves, peeled and crushed


10. 1 lime, juiced, zest cut off thin strips


11. 40g coriander stems, chopped into 6cm-long pieces


12. 2 red chillies, trimmed and cut in half lengthways


13. 8 spring onions, trimmed and cut in half lengthways

METHODS

1. Heat the oven to 200C/390F/gas mark 6. Put the chicken in a large bowl with the oil and half a teaspoon of salt, mix together to coat and set aside.


2. Heat a large frying pan on a medium-high flame, then sear the chicken legs on one side for three to four minutes, until the skin turns golden brown, then turn over, cook for another three to four minutes and transfer to a clean bowl.


3. Put the mirin, maple syrup, soy, miso, ginger, garlic, lime zest and juice in a large bowl. Whisk to combine, then add the chicken and stir to coat.


4. Tip the chicken into a high-sided, 25cm x 30cm baking dish, cover tightly with foil and bake for 20 minutes.


5. Remove the foil and, using tongs, raise each chicken leg one by one and put some coriander stems, chillies and spring onion underneath, returning each leg to the pan cooked side down.


6. Bake the chicken uncovered for another 30 minutes, turning the legs again halfway through and basting a couple of times. The chicken will by now be golden brown, sticky and tender, and the chillies and spring onions will be soft.


7. To serve, put a chicken leg on each plate, surround it with the coriander, chilli and spring onion mix, and drizzle over the sauce.

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