Preheat the oven to 350 degrees. Boil the kettle. Put a large shallow
casserole pan on a high heat and toast the sesame seeds as it heats up,
then remove to a plate.

Place the chicken in the pan and fry for 10 minutes, or until golden all
over, turning regularly.

Meanwhile, use a vegetable peeler to strip the peel from 1 lime, then
peel the sweet potatoes and halve lengthways.

Trim the scallions, and
chop into 1 ¼-inch lengths, finely slicing and saving a few green tops
for garnish. Add the lime peel, sweet potatoes and scallions to the pan.

Serve with sticky rice and steamed greens on the side.

In a small bowl, mix the dried mushrooms and miso with the soy, 2
tablespoons of red wine vinegar and ¾ cup of boiling kettle water, then stir into the pan, discarding just the last gritty bit.

Make sure the
chicken is skin-side up, then roast for 45 minutes, or until the chicken
pulls easily away from the bone and the sweet potatoes are soft.

Move the pan to a medium-high heat on the stove. Squeeze over the
lime juice and mix well. As soon as it starts to sizzle and bubble, turn
the heat off, scraping up any sticky bits.

Sprinkle over the toasted sesame seeds and the sliced scallions and
serve.