Gochujang is a Korean chili paste that takes this humble chicken dish up a serious notch. You can find gouchujang in speciality grocers and online.
Serves 4 | Prep 12 minutes | Cook time 50 minutes
Ingredients
2 x 2½-inch pieces of ginger (3 oz total)
4 cloves of garlic
1 small green cabbage, such as sweetheart
4 large chicken thighs, skin on, bone in
2 heaping tablespoons gochujang paste
4 nests of vermicelli rice noodles (7 oz total)
1 bunch of scallions
2 tablespoons sesame seeds
Directions
- Preheat the oven to 400°F. Peel and finely slice the ginger and garlic, quarter the cabbage lengthwise, then place it all in a 9 x 13-inch roasting pan with the chicken thighs and gochujang paste.
- Drizzle everything with 1 tablespoon of olive oil and 2 tablespoons of red wine vinegar, add a pinch of black pepper, then mix well, massaging that flavour in. Arrange the chicken skin side up and roast for 30 minutes.
- Plunge the noodles into a bowl of boiling water for 1 minute, then remove the roasting pan from the oven and use tongs to drag the noodles into the pan, dressing them in the pan juices, and nestling them in the corners. Trim the scallions, finely slice and reserve the green tops, then add the lengths to the roasting pan. Move the chicken thighs to sit back on top – we want the skin to get nice and crispy.
- Pour ¾ cup of cold water into the roasting pan, scatter over the sesame seeds, then roast for another 20 minutes, or until the chicken is cooked through, the cabbage is tender and the noodles have hydrated in all the cooking juices. Scatter over the reserved scallion tops to serve.
ENERGY 549kcal, FAT 23g, SAT FAT 5.9g, PROTEIN 30.1g, CARBS 55.4g, SUGARS 8.9g, SALT 1.3g FIBER 5.4g
Excerpted from Simply Jamie by Jamie Oliver is published by Appetite © Jamie Oliver Enterprises Limited (2024 Simply Jamie). Recipe photography: © David Loftus, 2024. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
