A Framework for 1 Pots: Miso Lemon Pepper Chicken Thighs

Episode 1 Miso Lemon Pepper Chicken thighs in a tomato braise

Hello friends and fellow vibration cooks. It feels important to say that I want us to foster a safe space to play, make mistakes, fix our mistakes, eat and live well. Cook what you want and play with the ingredients that bring you joy in a moment, with no fear of the outcome. There are no rigid recipes in this club, however we can use metrics that suit us, and occasionally create our own based on our senses and unique knowings. I’ve made so many versions of this dish, and I’ve used chickpeas instead of rice peas, cashews in place of peanuts, green or ripe plantain instead of sweet potatoes, figs and dates melted into my onions to sweeten my braise of choice—what I’m saying is… do you, baby boo. In the framework below I listed some subs, but the purpose of this club is exploration; so please in the comments add your ideas. These can be whatever you have on hand in your pantry, or any ingredients that relate to your own heritage.

This first episode and recipe framework uses a really simple one-pot formula that you can make as texturally layered as mine, or as simple as 4 ingredients. You need a Main protein, starch, green, braising liquid, and of course the pot. Use the guide below to get yourself thinking about all the ways you can sub in whatever is seasonal, available, and abundant.

Episode 1: Miso Lemon Pepper Chicken Thigh One-Pot

A Framework for the One Pot.

Protein: Chicken thighs or leg quarters, bone in skin on (4 thighs, 3 quarters) pre seasoned the night before. I used a miso lemon pepper marinade to season mine. You can try this, or use kosher salt along with your choice of spices. Think of your miso as your salt in the brining process (you will still need to add salt).

Sub: Oyster or shiitake mushrooms, marinated and seared hard. Lamb or pork shanks, beef or pork neck bones.

Greens: Turnip sallet (a mess, bunch, couple hand fulls).

Sub: Mustard greens, spinach, collards, arugula, cabbage, broccoli, okra/ okra leaves (also used as a thickener).

Starch/ thickener: Sweet potatoes (1 large), sea island rice peas, peanuts.

Sub: Plantain, coco yam, winter squash, cashews, black eyed peas or any dried pea, lentils.

Braising liquid: Tomato juice and a splash of wine and vinegar (liquid should almost cover the contents in your pot).

Sub: water, coconut milk, veg or meat stock, cider, beer, or wine.

Vibrational seasoning tips:

• Taste everything as you go!

• Water may seem like a less exciting braise choice, but think about it — broths are made up of bones, aromatics, veg, and water.

• The herbs you choose can make a huge impact on your braise too, both fresh and dried can add big flavor. Finish with fresh herbs and braise with dried.