Miso chicken is delicious. The combination of the umami rich flavours with the zesty lime juice, results in a juicy chicken dinner that you’ll want to make over and over.

The fresh crunch of fennel pairs extremely well with the miso chicken. Fennel is great for the gut and can help aid digestion and reduce inflammation.

Ingredients

serves 2

• 4 chicken drumsticks, with skin scored

• 1 garlic clove, grated

• 1 thumbnail size ginger, peeled and grated

• 1 tbsp white miso paste

• 1 tbsp mirin

• 1 tbsp lime juice

• 1 tbsp honey

• 1 tbsp olive oi

• sesame seeds and spring onion to add at the end

Fennel salad

• 1 fennel bulb, stalk removed and finely sliced (save fennel fronds to decorate)

• 1/2 cucumber, cut into thin circles

• 1/2 lemon, juice only

• extra virgin olive oil

Mix together the miso marinade for the chicken and rub all over the chicken drumsticks. Leave to marinate in the fridge for at least half an hour.

Bake the drumsticks for about 40 minutes on FAN 180, until the juice run clean and they are fully cooked.

While they are baking, chop your fennel and add them to a bowl. Immediately cover with the lemon juice. This will stop the fennel from browning. Add the cucumber slices.

To serve, make a salad stack with layers of fennel and cucumber. Drizzle over a little olive oil and add the fennel fronds on the top.

Add a sprinkle of sesame seeds to the cooked chicken and serve with some few thinly sliced spring onion.