Chicken with miso, ginger and lime from Essential Ottolenghi: A Collection (page 230) by Yotam Ottolenghi

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

  • 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!

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