Chicken Miso Ginger Lime

Name: Chicken Miso Ginger Lime
Cuisine: Asian
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

Calories395.4 kcal (20%)

Total Fat26.7 g (38%)

Carbs15.5 g (6%)

Sugars10.3 g (11%)

Protein24.6 g (49%)

Sodium1147.4 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

fresh ginger

4cm 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.