Ingredients
- Serves six
- 8 chicken legs (skin on and bone in), skin scored a few times (1.4kg)
- 2 tbsp sunflower oil
- 2½ tbsp mirin
- 2½ tbsp maple syrup
- 2½ tbsp soy sauce
- 80g white miso
- 4cm piece of fresh ginger, peeled and finely grated (30g)
- 3 garlic cloves, crushed
- 1 lime: skin shaved into fine strips, then juiced
- 40g coriander stems, cut into 6cm lengths
- 2 red chillies, sliced in half lengthways and deseeded (if you want a milder heat)
- 10 spring onions: 8 sliced in half lengthways, 2 finely sliced,
- to serve (120g) salt
Instructions
Preheat the oven to 200°C fan. 2. Place the chicken legs in a large bowl with the oil and ¾ teaspoon of salt. Mix together and set aside. 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. 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 × 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. 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.