- Start by warming a large frying pan over a medium-high heat for 2 mins, then add 1 table spoon of oil, the chicken thighs and drumsticks then fry for about 10 minutes, turning once, to brown the chicken on both sides until golden brown. If using a small frying pan, fry them in batches, using ½ table spoon of oil for each batch.
- While the chicken fries, peel and finely chop the onions. Thickly slice the mushrooms. From this point, either follow the method for either the slow cooker or the oven.
- Heat the oven to 180C/Fan 160C/Gas 4. Lift the chicken out of the frying pan and pop it into an ovenproof dish or casserole dish (you can fry the chicken in the casserole dish if its hobproof too).
- Add the onions and mushrooms to the pan with 2 table spoons of water. Keep the heat to medium-low and fry for about 10 mins till the onions have softened and the mushrooms are juicy. Add them to the chicken (or return the chicken to the pan if you’re frying in a casserole dish).
- While the vegetables cook, drain the lentils. Peel and crush the garlic. Peel and grate the ginger. Put them both in a heatproof jug. Add 1 level table spoon of miso while keeping any extra for later and pour in the honey. Stir in 600ml boiling water.
- Add the drained lentils and the miso mix to the chicken and veg. Pop a lid on the dish, or cover it with foil and scrunch it to seal the foil to the sides Slide into the oven and cook for 1½ hrs.
- When the braise has 30 mins cooking time left, follow the instructions to cook the rice (overleaf). Taste the braise and add a little more miso if you think it needs it. Add the spinach to the braise and fork it in to wilt it. Serve the cooked rice with the chicken, lentils, veg and juices from the dish.
Duration It takes 15 mins to prepare and 6 hours to cook.
Ingredients (Organic) For a serving of 4 people.
1 level table spoon of brown rice miso
1 table spoon of honey
300g white basmati rice
50g baby leaf spinach
4 chicken thighs & 4 chicken drumsticks
2 onions
400g souping mushrooms
400g tin of green lentils
3 garlic cloves
A thumb of ginger
1 table spoon of olive oil
600ml boiling water
2 table spoon of water (optional)
Calories 625kcal
