Chicken with miso, ginger and lime

Name: Chicken with miso, ginger and lime
Yield: Serves six
Ingredients: 2 tbsp sunflower oil; 2½ tbsp mirin; 8 chicken legs (skin on and bone in), skin scored a few times (1.4 kg); salt; 80 g white miso; 2½ tbsp soy sauce; 2½ tbsp maple syrup; 40 g coriander stems, cut into 6cm lengths; 1 lime: skin shaved into fine strips, then juiced; 3 garlic cloves, crushed; 4 cm piece of fresh ginger, peeled and finely grated (30 g); 10 spring onions: 8 sliced in half lengthways, 2 finely sliced, to serve (120 g); 2 red chillies, sliced in half lengthways and deseeded (if you want a milder heat)

Preparation info

Serves
six

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This dish is lovely either warm from the oven – served with sticky or basmati rice – or at room temperature. If you want to get ahead, and are cooking it the day before, keep it in the fridge overnight and take it out half an hour before serving: you don’t want it fridge-cold.

Ingredients

8 chicken legs (skin on and bone in), skin scored a few times (1.4 kg)
2 tbsp sunflower oil<

Main course

Method

Preheat the oven to 200°C fan.
Place the chicken legs in a large bowl with the oil and ¾ teaspoon of salt. Mix together and set aside.
Place a large