Gochujang Roast Chicken

Adapted from here (https://www.bonappetit.com/recipe/slow-roast-gochujang-chicken) – but they want a full chicken, and we always just use thighs, so here’s a version that works with much less chicken.

For Roasting:

• ~1 lb chicken thighs
• ~1 lb little potatoes
• 1 head garlic, sliced in half crosswise

For the Sauce:

• 1″ ginger (grated/minced)
• 3 cloves garlic (grated/minced)
• 4 tbsp gochujang
• 1/4 c olive oil

Garnish:

• scallions
• juice from 1 lime
• 1 tsp honey

Combine ingredients for sauce, and coat the chicken and potatoes. Season everything with salt and pepper. Arrange potatoes, chicken, and garlic in a roasting pan, with the garlic under the chicken and the potatoes to the sides.
Roast. (~375, ~1.5 hrs). If the chicken is done before the potatoes, remove it and let them keep going.
Remove from oven. Put chicken aside. Smash the potatoes so that they can soak up the gochujang goodness. Stir in the garnishes.

fresh cheese with potato dumplings

I simmered some fresh cheese (CEV, p 230-231) with potato dumplings (CEV, p 349-350) in chicken broth. The cheese became nicely seasoned and textured. It was pretty good for a quick, warm lunch.

potatoes, potatoes everywhere

Some recipes that we made with our Costco bag of potatoes:

• home-fried potatoes with onion an amchoor (India, BRW, p 477)
• peasant-style potatoes (Spain, BRW, p 477)
• potato dumpling (Eastern Europe, BRW, p 479
• caramelized potatoes (Scandinavia, BRW, p 482
• potato “nik” (CEV, p 349)

some recipes (techniques) that I should really get down:

• crisp panfried potatoes, i.e. home fries (CEV, p 343)
• oven-roasted cottage “fries” (CEV, p 344-345)
• oven-roasted hash browns