Ingredients - 2 hearty servings

(for large size “Fukkura-san”) 

(Mixed vegetables)

1 bunch  swiss chard, thinly sliced crosswise

2 slices  multi-grain bread, toasted and broken into smaller pieces by hand

2 tablespoons  pine nuts, roasted

2 cloves  garlic, thinly sliced

2 medium-size bulbs  shallots, thinly sliced

3-4 tablespoons  black currant

4-6  shiitake mushrooms, sliced

1/2 teaspoon  cumin powder

1/2 teaspoon  dry oregano

1/2 teaspoon  green pepper flakes (can be replaced with red pepper flakes)

1-1.5 tablespoons  olive oil

salt and pepper to taste

1 tablespoon  olive oil

2  chicken legs, seasoned with salt and pepper

5 oz  heirloom carrots, sliced in half lengthwise, if it’s thick

1/4 cup  chicken stock

Some lemon wedges

 

 Procedure

1. 1.In a large bowl, toss together all the ingredients for the “Mixed Vegetables”.
   

2. 2.Transfer the mixed vegetables into the skillet of Fukkura-san.
   

3. 3.Fill the lid of Fukkura-san with water for a few minutes.  Drain.  (By doing this, the lid soaks the water and will give a nice steaming effect.)
   

4. 4.In a separate pan, pan-fry the chicken and carrots in olive oil (skin-side down) until the chicken is browned for 3-4 minutes.  Turn them over and cook for a few more minutes.
   

5. 5.Transfer the chicken and carrot to the skillet of Fukkura-san so that they are nicely arranged over the vegetables.
   

6. 6.Pour the chicken stock.  Cover.  Set Fukkura-san over medium heat and cook for about 20 minutes or until the chicken is cooked through.  (Meanwhile, if the bottom gets too dry, add some water to prevent the bottom from burning.)
   

7. 7.Turn off the heat and let it sit (with the cover on) for a few minutes.
   

8. 8.Serve into individual plates at the table.  Squeeze some lemon juice if you like.