Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium heat, then sauté 1 medium chopped onion until translucent, followed by 4 cloves of minced garlic and a 2-inch piece of julienned ginger until fragrant, about 3-5 minutes.

2. 2

   Add 1 kilogram of bone-in, skin-on chicken thighs to the pot, searing them for 5-7 minutes until lightly browned on all sides, then remove any excess rendered fat if desired.

3. 3

   Dissolve 3 tablespoons of white miso paste in 0.5 cup of water, then pour this mixture along with 1 cup of thin coconut milk into the pot, stirring well to combine with the chicken and aromatics.

4. 4

   Bring the liquid to a gentle simmer, then reduce heat to low, cover the pot, and let the chicken braise for 30 minutes, or until it is fork-tender.

5. 5

   Stir in 1 cup of thick coconut milk and 2 tablespoons of fish sauce, continuing to simmer the mixture gently, uncovered, for another 10-15 minutes, allowing the sauce to slightly thicken.

6. 6

   Incorporate 2 cups of packed spinach into the simmering sauce, cooking for 2-3 minutes until the spinach is just wilted, then taste and adjust seasoning if necessary.

7. 7

   Finish the dish by stirring in 1 tablespoon of cane vinegar for a subtle tang, and serve hot with steamed rice.