Chicken Miso Ginger Lime

Name: Chicken Miso Ginger Lime
Cuisine: Asian, Japanese
Ingredients: 8 chicken legs 3lbs or 1.4kg meat; 2 tbsp sunflower oil; 3/4 tsp salt; 2 1/2 tbsp mirin; 2 1/2 tbsp maple syrup; 2 1/2 tbsp soy sauce; 40g white miso; 4cm piece of fresh ginger, peeled and finely grated; 3 garlic cloves, chopped; 1 lime – zest the skin and juice it; 40g coriander, roughly chopped; 2 red chillies, sliced (remove seeds for a milder flavour); 8 spring onions, sliced into 2 inch lengths

6 steps

Asian style, can be done with white fish or chicken. Served with white sticky rice, and greens. This recipe comes out spicy,

Updated at: Wed, 16 Aug 2023 20:34:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories397 kcal (20%)

Total Fat26.7 g (38%)

Carbs15.8 g (6%)

Sugars10.3 g (11%)

Protein24.7 g (49%)

Sodium1147.6 mg (57%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

8chicken legs

2 Tbspsunflower oil

¾ tspsalt

2 ½ Tbspmirin

2 ½ Tbspmaple syrup

2 ½ Tbspsoy sauce

40gwhite miso

4 cmfresh ginger

piece, peeled and finely grated

3garlic cloves

chopped

1lime

zest the skin and juice it

40gcoriander

roughly chopped

2red chillies

sliced, remove seeds for a milder flavour

8spring onions

sliced into 2 inch lengths

Instructions

Step 1

Preheat the oven to 215 degrees Celsius fan.

Step 2

Mix the chicken with the 2tbsp sunflower oil and 3/4tsp salt.

Step 3

Heat a pan over med-high heat. Sear the chicken for 4-5 minutes on each side until golden brown.

Step 4

Place the 40g coriander, 2 red chillies and 12 spring onions into a baking dish. Mix the chicken with 2.5tbsp mirin, 2.5tbsp maple syrup, 2.5tbsp soy sauce, .25cup white miso, 3tbsp grated ginger, 3 minced garlic in, 1 lime juiced (save peel), lime strips in a separate bowl then place into the baking dish as well, skin side up.

Step 5

Cover with aluminium foil and bake for 20 minutes. Remove the foil and turn the chicken over and bake for a further 15 minutes uncovered, before turning them back skin side up for a further 15 minutes. Baste a couple of times in between.

Step 6

Serve over plain boiled rice, drizzled with the sauce. garnish with cilantro, Chile and thin slices green onions.