1 small chook
Olive oil
5 or more shiitake mushrooms sliced in half
5 or more shimeji mushrooms sliced in half
3 or more oyster mushrooms sliced in half
2 cloves garlic, chopped
2 small red chillies, chopped
1 cm piece of ginger, chopped
5 sprigs thyme
1 lemon zest
1 heaped Tbsp miso
4 torn sheets of nori
1L chicken stock
2 cups jasmine rice
1 cup coconut milk
2 cups water or chicken stock
Coriander
Preheat the oven to 180°C. Wipe the chicken dry with paper towel and season with salt and pepper. Heat the oil in a large ovenproof pot over medium heat and add the chicken, breast side down. Cook for about 5 minutes, until browned, then remove and set aside.
Add the mushrooms, garlic, chillies, ginger, thyme and lemon zest. Cook for 4 minutes, stirring occasionally, until tender. Stir in the miso paste, sea spinach or nori and the chicken stock. Return the chicken to the pot breast side up and bake uncovered for 60 minutes, until the chicken is golden and cooked through.
Cook rice in a rice cooker with the extra nori, coconut milk and stock. Fold through the coriander and serve with the chicken.
Leftovers are grea with soba noodles, peas etc.
