Korean chicken and kimchi rice traybake
All the flavours of two favourites – Korean chicken and kimchi rice – but in an easy traybake. The addictive sweet and spicy gochujang sauce serves both as a marinade and a drizzling sauce, while the tangy kimchi rice, dotted with peas for added freshness, becomes gorgeously crunchy in bits (which we always fight over!).
Although it takes longer than some of my other dishes, most of the work is done in the oven, making it a great fuss-free meal. Tip: If your chicken thighs are on the larger side they may take longer than the time given.
This recipe is an extract from The Asian Pantry by Dominique Woolf (Penguin Michael Joseph)
If you like this recipe, why not try another of our 103 ways to cook chicken recipes from the House & Garden archive?
What you'll need
Korean chicken and kimchi rice traybake
Recipe information
Yield
4
Ingredients
For the marinade and sauce
For the traybake
To serve
Preparation
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6.
Step 2
Combine all the ingredients for the marinade and sauce in a small bowl.
Step 3
Put the rice and stock into a large baking tray and stir in 1 tablespoon of the marinade along with 1 tablespoon of soy.
Step 4
Spoon 3 tablespoons of the marinade over the chicken and coat. Place the chicken on top of the rice and cover tightly with foil. Bake in the oven for 40 minutes. Remove from the oven and discard the foil. Place the chicken on a plate while you stir through the kimchi and peas.
Step 5
The rice should have absorbed most of the stock but should still be a bit moist. If it looks very dry, add a splash more. Place the chicken back on top and bake, uncovered, for another 15 minutes, or until the chicken is cooked. If you prefer crispier skin, turn the grill to high and cook for a minute or two until done to your liking.
Step 6
Add 1 teaspoon of water to the remaining marinade to make a drizzling sauce.
Step 7
Serve the chicken and rice with wedges of lime, sliced spring onions and with the sauce on the side.
