Corn-fed Chicken Legs Recipe
Served with a sweetcorn koji miso-butter, smashed melon cucumbers and chilli oil.
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Ingredients
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Corn-fed Chicken Legs
Method
Preparation and Cooking
Prepare the Chicken
Preheat your oven to 400°F (200°C). Season the corn-fed chicken legs with salt and black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken legs skin-side down and sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and sear the other side for another 5 minutes.
Roast the Chicken
Transfer the skillet to the preheated oven and roast the chicken for about 25-30 minutes until fully cooked and internal temperature reaches 165°F (75°C).
Make Sweetcorn Koji Miso-Butter
While the chicken is roasting, melt the unsalted butter in a saucepan over medium heat. Add the sweetcorn and koji, stirring until well combined. Cook for about 5 minutes, allowing the corn to soften and the flavors to meld. Remove from heat.
Prepare the Melon Cucumbers
Slice the melon cucumbers into thin rounds. Season lightly with salt and drizzle with chili oil to taste. Set aside.
Serve
Once the chicken is done, remove it from the oven. Plate the chicken legs and spoon the sweetcorn koji miso-butter over the top. Arrange the smashed melon cucumbers on the side and drizzle additional chili oil if desired. Garnish with chopped fresh chives.