Chicken with miso, ginger and lime from Ottolenghi Simple (page 230) by Yotam Ottolenghi

Ingredients

maple syrup
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- King Arthur Baking - United States
spring onions
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

juleidkim on March 20, 2026

So good!! Made it in the instant pot because it was a hot day and I didn’t want to turn on the oven. Added way more garlic, a little less of the ginger, skipped maple syrup and chiles. Left the chicken in the marinade for an hour in fridge. High pressure, 12 min, then natural release for 10 min. The chicken was moist, the lime peels added a delicious bitter umami, and the green onions were so umami
Schooffiecooks on March 01, 2026

Made it with cauliflower, and it was great tto!
Brittania on February 21, 2026

Delicious!
dmdmdmmm on January 29, 2026

Nice and flavorful chicken! Sadly i burnt some of the veggies at the bottom but didnt affect the taste. The fam liked it a loooot
bernalgirl on May 14, 2024

I reduced the maple syrup and would eliminate it next time as the miso adds sweetness. I would also do the last flip sooner for crispier skin. Cooking times are dead-on other than that. A keeper!
twoyolks on January 29, 2022

As others stated, the sauce is really good. I baked it for 30 minutes uncovered and it was cooked just about right. I liked the spring onions but they weren't really necessary. I'm not sure at all what the chile added.
cook_fresco on November 09, 2021

Delicious. Made the full recipe which is lovely; also did a shortcut version using 12 chicken thighs on a roasting tray, simply turned in the marinade and roasted - you still need to cover with foil for half the time or they burn. Gives a wonderful sauce which went really nicely with the warm glass noodles and edamame bean salad from Plenty.
Ro_ on July 10, 2021

I used red miso instead of white, since I had a huge tub of the former to use up. Overall a very nice chicken recipe but I think I'd up the sweet elements of the sauce next time - maybe because I used a red miso paste this threw things out of balance a bit. I served with sushi rice which was very nice.
Barb_N on February 11, 2021

I made this again but wanted to serve it with a recipe I’d found for soba noodles with tahini sauce so I melded them- subbed tahini for miso in this recipe and subbed lime for orange in the noodle recipe. A match made in heaven.
cultus.girl on December 19, 2020

Repeat repeat repeat !
anya_sf on February 23, 2020

I cooked 6 large chicken thighs for the whole time and the chicken did not overcook, but the sauce started to burn at the edges of the dish (my pan was a bit too large). I chopped the ginger finely and next time will zest the lime for ease and try whole cilantro stalks instead of just the stems. The sauce was super flavorful. I would also try boneless chicken thighs cooked for less time.
Rutabaga on October 28, 2019

The sauce here is, as others have noted, fantastic. Unfortunately, the rest of my family is not a fan of "bone-in" chicken dishes, although I think it's good for them to have this experience from time to time. I'd make this again, but might mix it up and try it with boneless chicken thighs, too.
FJT on May 07, 2019

Another vote in favour of this one. The only complaint was that there wasn't more of the sauce so I shall be doubling up on that next time. Will definitely be making again ... and soon!
JennyHay on April 12, 2019

10 out of 10 for me. A fabulous dish served with the sticky rice on page 173.
bwhip on April 02, 2019

Delicious! We really enjoyed this recipe. Great flavor, fairly easy prep. I used thighs, and served with basmati rice, which made for a nice dinner.
Emily Hope on March 29, 2019

Oh, man, this was good! I've made a lot of Asian-ish chicken thigh recipes and this one rises to the top. I made it with 4.5 pounds of bone-in, skin-on chicken thighs, and made 1.5x the sauce, which worked great. (I did have 2 thighs that didn't fit in the 9x13 pan). My only complaint is that it's a bit fiddly for a weeknight meal, with the pan-frying and the baking and the ginger grating etc., but worth it. As stockholm28 notes, the thighs were overcooked even after I'd cut the time by 10 minutes -- next time I might try just omitting the bake time with the foil on. Served with the broccolini with peanuts (also from Simple), and rice.
Barb_N on March 19, 2019

This is delicious as other reviewers have said. I found the scallion-chili-cilantro mixture spicy (I’m a spice wimp, only used one serrano quartered). Served with stir fry of baby bok choy, asparagus and shiitakes, with a sauce pirated from the marinade, adding a bit of rice wine vinegar. Miso paste lasts foreeeeeever in the fridge (I’ve had mine more than a year) so definitely will be a repeat, maybe w/o the chili.
KarinaFrancis on March 16, 2019

My first recipe from this book and it’s a winner! Based on previous comments I used bone in thighs, grated the lime rind, garlic and ginger. Paired it with sweet potato fries from the same book. I just made this again a made up the sauce ingredients, marinaded them for 30 minutes and cooked them uncovered for 45mins, worked perfectly and the flavour still shines
stockholm28 on March 13, 2019

I liked this a lot which is a good thing since I now have a large container of white miso in the fridge (checking EYB to see what else I can do with it). I cut the recipe in half and used chicken thighs. I didn’t find the paste too fiddly, but I simplified the recipe by grating the lime and just chopping the ginger finely. The thighs cooked a lot more quickly than the recipe notes, so I will cut down the oven time. I liked the crispy charred green onions and cilantro stems.
rmorse on March 04, 2019

This is amazing.
raybun on March 02, 2019

The marinade is absolutely delicious, I used bone in thighs. Definitely a repeat recipe, the family loved it.
Astrid5555 on September 30, 2018

The marinade is divine, but made without chillies for the kids! Very little hands-on time needed, served with potatoes. Loved the spring onions!