Gochujang & easy peeler chicken thighs

Name: Gochujang & easy peeler chicken thighs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 2 tbsp Cooks’ Ingredients Gochujang Chilli Paste; 1 tbsp clear honey; 2 tsp soy sauce; 1 tsp sesame oil; 2 easy peelers (scrubbed), zest and juice; 540 g pack No.1 British Free Range Chicken Thighs; 1 head pak choi, quartered; 250 g coconut basmati rice; 25 g pack coriander, leaves roughly chopped

Is there a better weeknight dinner than chicken, rice and veg? In this Asian-inspired recipe, juicy easy peelers bring a burst of sweetness to the simple gochujang sauce. Served with coconut rice and pak choi, it a fresh, fragrant way to brighten up winter dinners. Serve up more chicken recipes or explore more ways to use gochujang.

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High protein1 of your 5 a day

Serves2
CourseDinner
Prepare10 mins
Cook40 mins
Total time50 mins

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2 tbsp Cooks’ Ingredients Gochujang Chilli Paste
1 tbsp clear honey
2 tsp soy sauce
1 tsp sesame oil
2 easy peelers (scrubbed), zest and juice
540g pack No.1 British Free Range Chicken Thighs
1 head pak choi, quartered
250g coconut basmati rice
¼ x 25g pack coriander, leaves roughly chopped

Preheat the oven to 200ºC/180ºC fan/gas 6. In a large bowl, whisk together the gochujang, honey, soy sauce, sesame oil and the easy peeler zest and juice. Add the chicken thighs, tossing until coated. Put into a large roasting tin and roast for 35 minutes, basting a few times, until cooked through, the juices run clear and no pink meat remains.
Once the chicken is cooked, boil the pak choi in a large pan of salted water for 2-3 minutes. Meanwhile, microwave the rice as per pack instructions.
Serve the chicken with the rice and pak choi, with the cooking juices spooned over the top and a scattering of coriander.

Typical values per serving when made using specific products in recipe