Method

• 1.
  Preheat oven to 200°C.
• 2.
  Place the spring onion in a small food processor with the garlic, 1 tsp salt and 1 tbs olive oil. Whiz to form a paste.

• 3.
  Place 3 pancetta slices, slightly overlapping, on a sheet of baking paper, then place a chicken thigh, smooth-side down, at one end. Repeat with remaining pancetta and chicken thighs. Spread a spoonful of the spring onion paste over each chicken thigh and fold to enclose.
• 4.
  Wrap each chicken thigh tightly with pancetta to form a parcel. Heat the remaining 1 tbs olive oil in a frypan over medium-high heat. Place chicken parcels in the pan, seam-side down, and cook, turning, for 5 minutes or until light golden. Place on a baking paper-lined baking tray.
• 5.
  Whisk together miso paste, soy sauce and maple syrup in a small bowl and generously brush over the pancetta. Bake for 20-25 minutes until cooked through.
• 6.
  Meanwhile, heat the sunflower oil in a frypan over medium heat. Separate the noodles into clumps and fry in batches. As soon as the noodles puff and crisp, remove and drain noodle frizz on paper towel.
• 7.
  Serve chicken on sweet potato mash with noodle frizz and extra spring onion.