Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 600 grams of boneless, skinless chicken thighs with 1 tablespoon of soy sauce and 1 teaspoon of minced garlic in a vacuum-sealable bag, then cook sous-vide at 65°C for 90 minutes.

2. 2

   Dice 1 whole preserved lemon (excluding seeds) into small pieces, chop 450 grams of Yukon gold potatoes into 2 cm cubes, and halve 200 grams of cherry tomatoes.

3. 3

   Prepare the sauce by whisking together 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of gochugaru, 2 tablespoons of honey, 1 tablespoon of grated ginger, 1 teaspoon of sesame oil, and 1 tablespoon of rice vinegar in a small bowl.

4. 4

   Once the chicken is cooked, remove it from the bag, pat it dry, and sear the 600 grams of chicken thighs in 1 tablespoon of neutral oil in a large skillet over medium-high heat for 2-3 minutes per side until golden brown, then set aside.

5. 5

   In the same skillet, add the 450 grams of diced potatoes, 200 grams of halved cherry tomatoes, the diced preserved lemon, and 3 cups of chicken broth, bringing the mixture to a simmer for 15 minutes or until the potatoes are tender.

6. 6

   Stir in the prepared sauce, then return the seared 600 grams of chicken thighs to the skillet, coating them well and allowing the dish to simmer for an additional 5 minutes to meld the flavors.

7. 7

   Garnish the dish with 2 chopped scallions and a sprinkle of 1 teaspoon of toasted sesame seeds before serving.