Korean chicken and kimchi rice traybake
An easy traybake with rice, chicken thighs and kimchi from Dominique Woolf's new book The Asian Pantry
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?
