This braise has a lovely mild Japanese flavour to it thanks to the shiro miso in the braising liquid. You could easily swap the leek out for onion, and the swede for sweet potato or parsnip.

Similarly, the silverbeet could be substituted for curly kale or Tuscan kale. It’s great over brown rice with pickled ginger and macadamia nuts for some crunch.

INGREDIENTS

• 2 tbsp olive oil
• 600 g chicken thighs, cut into pieces the size of a matchbox
• 2 carrots, peeled and diced
• 1 leek, green parts and stem trimmed, halved, washed and diced
• 600 g swede, peeled and cut into pieces the size of a matchbox
• 2 cups / 500 ml chicken stock
• 2 tbsp shiro miso paste
• 4 stems of silverbeet, shredded
• 2 tbsp pickled ginger
• 3 tbsp chopped macadamias or walnuts
• 2 tbsp black sesame seeds (optional)
• Salt and pepper
• Rice or quinoa to serve.

METHOD

1. Add the olive oil to the base of a large casserole dish or Dutch oven. Brown the pieces of chicken thigh. Remove from the pan and set aside.
2. Add the second tbsp olive oil, carrots and leek with a large pinch of salt, and sauté for 5-7 minutes until they begin to soften.
3. Add the chunks of swede and the chicken back into the pan.
4. Pour over the stock and add the miso paste. Whisk to combine. Scrape at the bottom of the pot to collect any flavour that has stuck on during the searing process. Bring to a boil, then reduce heat to a low blurble and simmer with the lid on for 30 -35 minutes to allow the swede and chicken to cook through.
5. Add the shredded silverbeet just prior to serving and stir over a medium heat until the greens wilt. Season with salt and pepper to taste.
6. Serve in bowls over brown rice or quinoa with pickled ginger, nuts and seeds for garnish.
   
   

Serves 4-6 with rice or quinoa.

Recipe by Tori Haschka.