Kirstin: As Tom said, this is like miso soup but on chicken. It has the spring onions, it has the miso paste, it has a lovely gravy made from mirin and soya sauce. First you fry the chicken and then cook in the oven for longer, turning the legs over a few times, basting and then returning them to the oven. This makes the legs beautifully succulent and yet crisp on the top. And I haven’t even mentioned how everyone who came to the house while I was making this recipe, commented on the fragrance this recipe made. Heavenly.
But, I continue to feel cheated. Has Ottolenghi been holding out on us for all of these years? This recipe is so ridiculously lovely and simple. I mean seriously, not at all faffy. Where have all these recipes been for all of these years???
And would I make this again. Too right, I would.