This is my take on dak-dori-tang, a Korean chicken and potato stew, reimagined as a quick and easy traybake.
It’s absolutely packed with flavour, thanks to a lip-smacking sauce made from gochujang paste, vinegar and soy sauce. Chicken thighs and onions roast together with little new potatoes that soak up every drop of that rich, deeply savoury sauce. Gochujang paste is now widely available in most supermarkets. I love using a mild one by Sun Hee, but feel free to choose your favourite.
Serves: 4
Prep: 10 minutes
Cook: 1hr 10 minutes
Ingredients:
- 4 tbsp gochujang paste
- 2 tbsp dark soy sauce
- 3 tbsp rice wine
- 1 tbsp sesame oil
- 1 tsp caster sugar
- A 4–5cm piece of fresh ginger, peeled and grated
- 1kg chicken thighs, skin on and bone in
- 250ml hot chicken stock – from 1 stock cube
- 2 onions, peeled and roughly chopped
- 8 cloves of garlic, peeled
- 650g new potatoes, halved, larger ones cut into thirds
- 4 spring onions, finely sliced
- 2 tsp toasted sesame seeds
Method:
- Preheat the oven to 220ºC/200ºC fan/gas 7. Whisk together the gochujang, soy sauce, rice wine, sesame oil, sugar and ginger in a jug.
- Chuck the chicken into a mixing bowl, spoon over 3 tablespoons of the sauce you have just made and mix well.
- Pour the stock into the jug with the remaining sauce and whisk together.
- Put the onions, garlic cloves, potatoes and chicken into a 30x40cm roasting tin. Pour over the stock. Cover with foil and cook for 30 minutes. Remove the foil and reduce the temperature to 200ºC/180ºC fan/gas 6. Return the tin to the oven and roast for 30 to 40 minutes or until the chicken is lovely and crispy and the tops of the potatoes golden. Scatter over the spring onions and sesame seeds and serve immediately.
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