Gochujang chicken stew

Method

Preheat the oven to 180°C

For the chicken:

Combine and mix the marinade ingredients and pour over the chicken until fully coated, rubbing all over thoroughly. Set aside and allow to marinate for at least 20 minutes. Once marinated, line a tray with foil and spread out the chicken evenly, ensuring no marinade is left in the bowl. Bake for 12 minutes at 180°C.

Gochujang tikka sauce:

Chop the onion finely or chuck it in a food processor and blitz until small pieces. Place the chopped onions into a heavy bottomed Dutch oven or heavy bottomed pot. Fry the onions with a sprinkling of sea salt, until lightly golden brown and caramelized over medium high heat, about 5-6 minutes. Add the garlic and ginger, sauté until softened, about 3 minutes.

Now add gochugaru and cook for 4-5 minutes, while stirring occasionally. Pour in a splash of chicken stock as necessary to prevent burning. Sauté the spices until fragrant. Next add the tomato passata. Let it simmer for 10-15 minutes until the sauce thickens and becomes a deep red colour. Add gochujang, soy sauce and doenjang. Cook for another 2 minutes while stirring.

Once the chicken has finished cooking, tip it and all its juices into the pot. Add the vegetables, the cream and butter and taste. You can add a Tbsp of honey if the tomatoes taste too sour. Stir the sauce frequently, and cook for an additional 10 minutes until the sauce is thick and bubbling and all the vegetables are cooked. Add more chicken stock to the sauce if it needs to thin out, as necessary.

Serve immediately.