Updated: Apr 29, 2019
Cooking time 50 mins
A dozen cumquats
1.2 kg organic free range chicken
1/4 cup organic miso paste
5 Tbsp. fresh olive oil
1 cm cubed grated ginger root
4 whole dehydrated shiitake mushrooms, soaked in water
5 garlic cloves
1 large bunch coloured baby carrots
1 dozen brussels sprouts, whole
1/2 dozen small purple potatoes, whole
Cracked black pepper, to season
1 tsp. ground coriander
1 tsp. ground turmeric
Preparation 4-8 hours
1. Make a paste with the miso, 3 Tbsp. olive oil, ginger, and 1 tablespoon of cumquat rind.
2. Using a butter knife or tablespoon release the skin from the chicken and stuff 3/4 of the paste evenly under the skin.
3. Pierce the cumquats with a skewer. Combine remaining miso paste with soaked and strained shiitake and cumquats until evenly coated.
4. Stuff the miso mixture into the chicken, place on a large baking tray (large enough to leave 5-10 cm around the chicken for roasting vegetables). Leave to marinate in the fridge uncovered for 4-8 hours.
Cooking 50 mins
1. Preheat a fan forced oven to 200°C
3. In a large bowl place brussels sprouts, carrots, potatoes, shallots, garlic along with 2 Tbsp. olive oil, ground black pepper, turmeric, and coriander. Mix until vegetables are coated evenly and place onto tray surrounding the chicken.
4. Bake for 50 minutes and golden.
Shiitake (L. edodes) mushrooms have been used medicinally for centuries and through modern research have been proven beneficial to general immunity. Therapeutic compounds of shiitake include its carbohydrates aka polysaccharides have been used in tumour and infection treatment due to its immune modulating effects.