• 3 lbs chicken legs, skin on and bone in, skin scored a few times
  • 2 tbsps vegetable oil
  • salt
  • 2-½ tbsps mirin
  • 2-½ tbsps maple syrup
  • ¼ cup white miso, (80g)
  • 2-½ inch ginger, peeled and finely grated (3 tbsps)
  • 3 cloves garlic, minced
  • 1 lime, peel shaved into fine strips, then juiced
  • 1-½ oz. cilantro stems, (40g), cut into 2-1/2" lengths
  • 2 red chiles, sliced in half lengthwise
  • 12 scallion, 10 sliced in half lengthwise, 2 thinly sliced


1. Preheat the oven to 425˚F.
2. Place the chicken legs in a large bowl with the oil and 3/4 tsp salt. Mix together.
3. Place a large frying pan over 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 lime juice in a large bowl. Whisk to combine, then add the chicken and stir well, so that everything is coated. Put the cilantro, chiles, and the 10 halved green onions into a high-sided baking dish (about 9” x 13”) 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 after 15 minutes (skin side up) and basting a couple of times. The chicken will be golden brown, sticky, and tender, and the chiles and green onions will be soft.
5. To serve, place a chicken leg on each plate and surround it with the cilantro, chile, and halved green onions. Finally, drizzle with the sauce and sprinkle with the thinly sliced green onions.


Yotam Ottolenghi


6 servings




European : Mediterranean