Chicken with miso ginger and lime

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

1. Preheat the oven to 200°C fan.

Step 3

2. Place the chicken legs in a large bowl with the oil and 3/4 teaspoon of salt. Mix together and set aside.

Step 4

3. Place a large frying pan on a 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.

Step 5

4. Place the mirin, maple syrup, soy sauce, miso, ginger, garlic, lime strips and juice in a large bowl. Whisk to combine, then add the chicken and stir well, so that everything is coated. Put the coriander stems, chillies and the 8 halved spring onions into a high-sided baking dish (about 24 x 36cm) and place the chicken on top, skin side up. 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 halfway through (skin side up) and basting a couple of times. The chicken will be golden-brown, sticky and tender, and the chillies and spring onions will be soft.

Step 6

5. To serve, place a chicken leg on each plate and surround it with the coriander, chilli and halved spring onions. Finally, drizzle with the sauce and sprinkle over the finely sliced spring onions.