Chicken with miso, ginger and lime

Ingredients:

8 chicken legs (skin on and bone in), skin scored a few times (1.4kg)

2 tbsp sunflower oil

2 1/2 tbsp mirin

2 1/2 maple syrup

2 1/2 soy sauce

80 gr white miso

4cm piece fresh ginger, peeled and finely grated

3 garlic cloves, crushed

1 lime: skin shaved into fine strips and then juices

40 gr coriander stems, cut into 6 cm lengths

2 red chillis, sliced in half lengthways and deseeded

10 spring onions: 8 sliced in half lengthways, 2 finely sliced to serve

salt

Method:

Preheat oven to 200C fan

Place chicken legs in large bowl with oil and 1 tsp salt. Mix together and set aside.

Place a large frying pan on a medium high heat. Once hot, add the chicken legs, skin side down, and sear until golden brown. Turn over, cook for another 5 min. Remove from pan and set aside, discarding the fat.

Place the mirin, maple syrup, soy sauce, miso, ginger, garlic, lime strips and juice in a large bowl. Whisk to combine and then add the chicken and stir well so that everything is coated. Put the coriander stems, chillis and the 8 halved spring onions into a high sided baking dish and place the chicken on top, skin side up. Cover the dish tightly with foil and bake for 20 min. Remove the foil and turn the chicken legs over and return the dish to the

oven for 30 min uncovered, turning the legs back over half way through, basting a couple of times. The chicken will be golden brown, sticky and tender and the chilis and spring onions will be soft.

To serve drizzle the sauce over the chicken and sprinkle the finely sliced spring onions on top.