Recipe

Roast Gochujang Chicken with Cottage Salad

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Roast Gochujang Chicken with Cottage Salad

The jam packed Korean flavours with your local is lekker twist, gochujang roast chicken guns with cottage cheese dressed salad and roasted spiced new potatoes.




Ingredients to serve 2

  • 2 x Chicken Leg Quarters
  • 50ml x DD Gochujang Glaze
  • 2 x Plum Tomatoes - chunked
  • ½ x Cucumber - halved lengthwise and then sliced
  • 50g x Baby Spinach - long or thick stems removed
  • ½ x Carrot - peeled, julienned with a julienne peeler
  • 75ml x Cottage Cheese
  • 300g x Baby Potatoes - halved
  • 5g x Meat Spice
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Leg Quarters
  • 100ml x DD Gochujang Glaze
  • 4 x Plum Tomatoes - chunked
  • 1 x Cucumber - halved lengthwise and then sliced
  • 100g x Baby Spinach - long or thick stems removed
  • 1 x Carrot - peeled, julienned with a julienne peeler
  • 150ml x Cottage Cheese
  • 600g x Baby Potatoes - halved
  • 10g x Meat Spice
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C - when glazing switch oven over to grill.

Washing Instruction

Wash your hands, plum tomatoes, cucumber, carrots and baby potatoes well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

I find the best method for glazing (takes a watchful patient eye though) is to baste 2 to 3 times, allowing each glazing to crust and caramelise with each glaze. You will notice the initial glaze won't stick as well but the more you glaze the saucier and crispier your cut of meat will become. Be sure to keep an eye on your glazing stages as your sauce will caramelise quickly, thus for each glaze try to rotate your oven tray.

Step 1 - Gochujang Roasted Chicken and Crispy Meaty Potatoes

Toss your baby potato halves in a large mixing bowl with olive oil, salt and pepper. Scatter onto an oven tray and place in the oven for 25-30 minutes, turning them halfway through. Once they are done season them with your meat spice. While your potatoes are roasting, season your chicken leg quarters, top and bottoms. Place onto an oven tray, skin side down, and pop into the oven to roast for 35 minutes before turning the chicken over for another 10-15 minutes until cooked through. Lastly begin to glaze your chicken with your DailyDish Gochujang Glaze as per the tip, using a soft basting brush for each glazing.

Step 2 - Cottage Cheese Salad

Toss your chunked plum tomatoes, sliced cucumber, julienned/grated carrots and baby spinach in a large mixing bowl. Whisk your cottage cheese along with some milk to form a thick dressing - season well with salt and pepper and mix through some olive oil and your chopped chives. Reserve your salad and dressing for later once your chicken has been glazed and your potatoes are roasted.

TO SERVE

Dress your salad with your cottage cheese dressing and divide your dressed salad amongst your servings, top with your glazed chicken leg quarters and crispy meaty potatoes.