This is an easy flavor bomb of a recipe that is now a go-to for weekdays. The marinade has amazing complexity and is very more-ish. Adapted from Yotam Ottolenghi.

Ingredients

• 35 g white miso paste
• 30 g tomato paste
• 15 g gochujang paste
• 1.5 T rice vinegar
• 2.5 T maple syrup
• 6 fresh makrut lime leaves
• 3 red chillies, cut in half lengthways
• 1.5″ piece fresh ginger, peeled and thinly sliced
• 8 large chicken thighs, skin on and bone in (about 1.2 kg total)
• 1.5 c rice
• Salt and pepper
• 1 T sesame seeds, toasted
• 2 spring onions, finely sliced on an angle
• 200 g kimchi

Instructions

1. Preheat oven to 350 F
2. In a large bowl, combine miso, tomato paste, gochujang, rice vinegar, maple syrup, fresh lime leaves, chillies, ginger, 3 T water, and 3/4 t salt. Mix until smooth.
3. Add chicken thighs, the toss to coat.
4. Place chicken skin side up in a 9×12″ high-sided baking dish (aka lasagna pan), then pour the marinade and aromatics love.
5. Roast for 35 minutes, basting now and then, until the chicken is nearly cooked and starting to brown.
6. Turn up the oven to 425 F and roast for another 15 minutes, until the chicken is dark golden brown on top and the sauce is thick and sticky.
7. If the chicken is still not browned, place it under a broiler and cook (watching closely!) until it has some color on top.
8. While the chicken is in the oven, cook the rice according to package instructions.
9. When the chicken is done, remove from the oven and set aside.
10. If the sauce is still on the thin side, tip it into a saucepan and boil rapidly for a few minutes, until thick enough to coat the chicken.
11. Serve chicken with bowls of rice, kimchi, slice green onions, and sesame seeds.