Add a Korean twist by incorporating the spicy, fermented taste of Gochujang with how you cook your chicken. Serve along with salty ricotta cheese, and a colourful polenta cake to temper these wild flavours.
Portion: 2
INGREDIENTS:
Gochujang Roast Chicken Thighs:
- 2 chicken thighs
- 60 g Gochujang paste
- 100 g Knorr Tomato Pronto
- 20 ml soy sauce
- 2 cloves garlic
- 10 ml sesame oil
- 2 g salt
- 10 g sesame seed
Yellow Polenta Layer:
- 600 ml water
- 5 g salt
- 30 g butter
- 125 g cornmeal
Green Polenta Layer:
- 500 ml water
- 1 tsp salt
- 30 g butter
- 125 g cornmeal
- 60 g spinach
- 60 g ricotta cheese
- 15 g lemon zest
To Serve:
- 30 g parmesan cheese
STEPS:
1. Gochujang Roast Chicken Thighs: Mix gochujang, salt, soy sauce, Knorr Tomato Pronto, sesame oil, and garlic until well-combined.
2. Add the pieces of chicken in half of the sauce mixture. Gently massage the marinade into the meat. Cover and refrigerate overnight.
3. On the next day, preheat the oven to 220°C. Place the marinated chicken pieces on a baking tray that is lined with baking foil.
4. Pour the rest of the Gochujang marinade over the meat. Roast for 30 minutes, or until cooked.
5. Polenta Checker: Blanch spinach briefly in a large pot of boiling water, then drain and let it cool afterwards. Squeeze all excess moisture from the spinach and roughly chop. In a blender, combine chopped spinach and ricotta, then season accordingly with salt and pepper. Blend into a smooth paste, then add the lemon zest. Set aside.
6. Yellow Polenta Layer: Add all the ingredients in a stock pot, then bring to a boil. Let it simmer in order to become a thick paste, then pour into a square baking dish. Set aside to cool.
7. Green Polenta Layer: Add all the ingredients, along with the spinach paste in a stock pot then bring to a boil. Let it simmer so it becomes a thick paste, then pour on top of the yellow polenta layer. Cool it down and let it set.
8. Plating: When the polenta sets, cut the layer, then arrange them on a plate. Sprinkle with Parmesan cheese. Plate the sauce first, then place the roasted chicken on the side of the checkered polenta.
Sometimes, simple is better. Easy meals to cook such as this chicken recipe can also be fine-dining, restaurant-quality and a hit with diners.
