It seems we finally have to say goodbye to the warm weather. Luckily we can find good comfort in cooking delicious exotic dishes to just get the extra spark of summer we’re missing. We bought ‘gochujang’ at the Asian store and we instantly fell in love. This hot chilli paste is so delicious with rich flavors which makes it perfect for a good stew. We decided to make this delicious pumpkin chicken stew out of it thanks to some inspiration from this recipe from Food52. This stew has some rich flavors and is extra spicy which we love. Hope you enjoy this recipe and have a good Sunday everyone!
Spicy Korean pumpkin chicken stew
1/2 teaspoon cumin
1/2 teaspoon fenugreek seeds
1/2 teaspoon oregano
1/2 teaspoon coriander seeds
1 teaspoon cocoa nibs (or 1 teaspoon cocoa powder)
1 teaspoon peppercorns
1 teaspoon Maldon sea salt
1 teaspoon Japanese seven-spice mix
1 tablespoon smoked paprika (sweet)
1 tablespoon oil
2 cloves of garlic
2 large chicken thighs (about 700g)
2 tablespoons Ghounjang (Korean chili paste)
4 tablespoons soy sauce
2 tablespoons honey
1 tablespoon brown sugar
1 tin chopped tomatoes
6 tablespoons tomato paste
100ml beer (Tiger lager)
1 large pumpkin (cut into small cubes)
We start making the herb mix. Put all the ingredients in the mortar up until the Japanese seven spice. Grind this until everything is well mixed. Add the paprika and mix well. Rub about 2 tablespoons of the mixture on the chicken. Set the rest of the mixture aside for later.
Chop the shallots and the garlic finely. Grab a large roasting pan (make sure it fits in the oven) and add the tablespoon of oil in here. Heat over medium heat and fry the shallots about 4 minutes until nicely glazed and brown. Add the garlic and fry another minute. Meanwhile, preheat the oven to 200℃.
Lay the chicken thighs in the pan and sear it on both sides for about 4 minutes. Remove the chicken legs from the pan and set aside. Add the spice mixture into the pan and mix a bit so everything is combined. Add the diced tomatoes, tomato paste, soy sauce, honey and brown sugar. Let it simmer 1 minute before you add the espresso and beer. Stir well and place the chicken thighs with the skin-side up in the pan. Bring back to a boil and simmer 4 minutes before you put it in the oven. Cook the chicken in about two hours.
Meanwhile, you can prepare the pumpkin and cut into small cubes. After 2 hours add the pumpkin cubes, take the chicken from the pan so all the pumpkin cubes are in the tomato sauce. Put back in the oven for 30 minutes until the pumpkin is tender but still has a small bite.
Serve chili in bowls with pieces of chicken from the pan and serve cilantro and chilli peppers. Bon appetit!