Chicken & Roasted Mushroom Hummus

Steps

1. Heat the oven to 220°C. Keep the butter refrigerated until needed.
2. Slice the mushrooms into 1cm thick slices and place on one half of a baking tray. Drizzle with oil and season with salt and pepper.
3. Season the chicken thighs with salt and pepper. Place skin side down in a frying pan over medium-high heat and cook 10-15 minutes until the skin is golden brown.
4. Transfer the chicken, skin side up, to the empty half of the mushroom tray. Roast in the oven for 20-25 minutes until the chicken is cooked through and golden.
5. Meanwhile, pick the mint, dill and parsley leaves, discarding the mint stems. Thinly slice the dill and parsley stalks. Place leaves and stalks in a bowl of ice water.
6. Once the mushrooms are roasted, blend them with the hummus and miso in a food processor until smooth (or finely mince the mushrooms by hand and stir into the hummus and miso). Add a splash of water if too thick.
7. Pour the juices from the chicken and mushroom tray into the reserved frying pan. Bring to a boil over medium heat, then reduce heat and stir in the cold butter. Season with lemon juice, salt and pepper. Thin with water if needed.
8. Drain and dry the herbs, then toss with a drizzle of olive oil.
9. Reheat the grains and place along one side of each plate. Spread the mushroom hummus on the other side, top with chicken thighs and herb salad, and finish with a lemon wedge.