I love miso and mushrooms so I couldn’t wait to try out this easy chicken pot roast I found in the Guardian. Just needed some guests! I had the opportunity on Sunday night, when I pre-prepared the veg before going to see The Post (disappointing), and did the cooking part when we returned – it took 15 mins max, but as I had a larger chicken it took longer to cook. The effect was the same – succulent moist chicken with crispy skin, and a gorgeous rich mushroom sauce. The jasmine/coconut rice was perfect, and I added a mixed green salad with peppery rocket and land cress. We all sucked the bones clean and left clean plates.
1.4kg whole chicken
2 tbsp olive oil
5 shiitake mushrooms, halved
5 himeji (or another variety of) mushrooms, halved
3 oyster mushrooms, halved
2 garlic cloves, chopped
2 small red chillies (fresh or dried), finely chopped/crumbled
1cm fresh ginger, finely chopped
5 sprigs thyme
zest of 1 lemon, finely grated
1 tbsp miso paste
4 nori sheets, torn
1 litre (4 cups) chicken stock
200g (1 cup) jasmine rice
2 nori sheets, extra, torn
125ml coconut milk
250ml (1 cup) chicken stock, extra
1 bunch coriander (cilantro), chopped
Preheat the oven to 180C. 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, nori and the chicken stock.
Return the chicken to the pot breast side up and bake uncovered for 40–50 minutes, until the chicken is golden and cooked through. Worth checking whether the blood runs out at the leg joint. Mine took nearly 2 hours to cook, 2.4 kgs.
Place the rice into a sieve and wash under cold running water. Drain well, then place into a saucepan with the extra nori, coconut milk and stock. Bring to the boil, then cover with a lid and reduce the heat to low.
Cook for 10 minutes or until the rice is tender and has absorbed all the liquid.
Take the pan off the heat and let sit for 20 minutes. Fold through the coriander and serve with the chicken.