Low FODMAP Ginger Miso Chicken with Chilli and Scallions
How to Make It
Step 1
Preheat the oven to 400F/200C. Score the chicken skins a few times with a sharp knife and set them aside. Add the garlic-infused oil, sesame oil, rice vinegar, maple syrup, tamari/soy sauce, 1 tablespoon sesame seeds, and miso paste to a large bowl and whisk to combine.
Step 2
Finely grate the ginger on the small edge of a box grater. Finely grate the lime on the same side of the box grater, then juice the lime. Dice the chilies into thin strips. Add the ginger, lime zest, lime juice, and chilies to the miso marinade. Mix to combine. Transfer the chicken to the bowl and massage the marinade into the meat, ensuring every bit is covered. For best results, leave the chicken to marinate overnight.
Step 3
Cut the white ends of the scallions and discard them, then dice the green tops of the scallions in half lengthways. Place the scallions at the base of a skillet pan or ovenproof dish. Position the chicken over the scallions and scrape the marinade over the chicken. Sprinkle the remaining tablespoon of sesame seeds over the chicken.
Step 4
Cover the pan tightly with foil, and roast for 20 minutes in the center of the oven. Remove the foil and baste the chicken with the juices. Roast the chicken uncovered for a further 18 -20 minutes, until golden brown, sticky, and cooked through.
Step 5
Place a chicken leg on each plate, serve with salad or veggies of choice, a side of the softened scallions, and drizzle over the sauce.
Ingredients
- Chicken leg with skin – 1 kg
- Garlic Infused Olive Oil (Low FODMAP Safe) – 1 tbsp
- Sesame oil – 1 tbsp
- Natural Rice Vinegar – 2 tbsp
- Maple syrup – 2 tbsp
- Tamari Soy Sauce – 2 tbsp
- Miso Paste – 50 g
- Ginger root, raw – 30 g
- Lime Zest – 1 tsp
- Lime juice, fresh – 2 tbsp
- Hot chili peppers, red, raw – 2 each – approx 4″ – 6″ long
- Scallions or spring onions, tops only, raw – 30 g
- Sesame seeds, hulled, toasted, unsalted – 2 tbsp