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Guy Turland

Chef Guy Turland worked in some of Sydney’s best restaurants, including est. and Icebergs, before opening his own venues in Bondi, LA and Milan. He’s also a TV host, an author of multiple cookbooks and an avid spear fisherman. A busy man. 

At Alpha Box & Dice, we love the speedy, easy recipes filled with fresh, seasonal produce that he creates for his Bondi cafe The Depot and recipe site Bondi Harvest. We’re excited to share this one with you.Cooked in a miso mushroom broth, this pot-roasted chicken is full of umami and served with fragrant coconut jasmine rice. A one-pot mess-free family feast set to be regular on the dinner table in no time at all.

Serves 6

1.4 kg whole chicken
2 tbsp olive oil
5 shiitake mushrooms, sliced in half
5 shimeji mushrooms, sliced in half
3 oyster mushrooms, sliced in half
2 garlic cloves, chopped
2 small red chillies, finely chopped
1 cm piece ginger, finely chopped
5 sprigs thyme
1 lemon, zest finely grated
1 tbsp miso paste
6 nori sheets, torn
1.25 litres chicken stock
200 g (1 cup) jasmine rice
125 ml (½ cup) coconut milk
1 bunch coriander, chopped

Preheat the oven to 180°C. Pat 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, 4 nori sheets and 1 litre of 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 2 nori sheets, coconut milk and 250ml stock. Bring to the boil, then cover witha 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.