Miso Chicken

1 tablespoon light, mild miso
1 tablespoon soy sauce
2 tablespoons cider vinegar
1/4 cup chicken broth
4 chicken legs
4 chicken thighs
3/4 cups sliced green onions, white and green parts separated

In a bowl combine the miso, soy sauce, vinegar, and broth;  stir until blended.  Pour over the chicken pieces, turning them until coated with the sauce.  Cover and marinated overnight in the refrigerator.
The next day, remove the chicken from the marinade (save it);  arrange chicken pieces in s shallow baking pan (about 9 inches square).  Bake, uncovered, in a 425F oven for about 25 minutes.  Remove from heat, turn chicken pieces over, pour over the marinade, and add whites of the green onions.  Continue baking, basting several times, until chicken is well browned and tender, about 20 minutes more.  Serve sprinkled with the green onion tops.  Makes 4 servings.

Comments:  The original recipe claims that the chicken can marinate for a few hours instead of overnight, but the overnight business makes it taste much better and means that it can be thrown in the oven on a busy afternoon without needing any extra attention.  It also grills nicely.

Nutrition Information:  Fairly low in fat if the chicken skin is removed.

Source:  Sunset, May 1972