• 1.4kg whole chicken / Chicken thigh 
  2 tbsp olive oil
  5 shiitake mushrooms, halved
  5 shimeji mushrooms, halved
  3 oyster mushrooms, halved
  2 garlic cloves, chopped
  2 small red chillies, finely chopped
  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.

• 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.

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