Slow-burn chicken with burst tomatoes
Five minutes of effort, six hours of alibi.
At a Glance
Story
The inspiration is dakdori tang, the Korean chicken stew that gets its swagger from gochujang. Here the potatoes step out and cherry tomatoes step in, bursting over the long cook into a tart, light broth that the fermented chile paste deepens from below. Sweet, sour, warm and entirely disproportionate to the effort.
Ingredients
- 1 ½ lb boneless skinless chicken thighspatted dry (up to 2 lb)
- salt
- 1 ½ lb cherry tomatoes
- 1 piece of ginger3 inches, halved lengthwise and smashed
- 1 tbsp gochujangup to 3, chase your heat
- 2 tbsp low-sodium soy sauceplus more as needed
- 1 tbsp toasted sesame oil
- 1 tbsp honeyplus more as needed
Method
Everything into the pot before your first meeting, dinner by the time you have opinions again. The tomatoes do their own saucing.
- In a 6 to 8 quart slow cooker, sprinkle the chicken lightly with salt. Add the tomatoes, ginger, gochujang, soy sauce, sesame oil and honey and stir until coated. Cover and cook on low until the chicken is very tender and most of the tomatoes have burst, 5 to 6 hours.
- Taste the broth and tune it. More honey if it leans tart, salty or too spicy. More soy if it has gone sweet or shy. Fish out the ginger unless you enjoy surprises.
Serve over rice, rice cakes, udon or even grits, anything that will drink the broth. Sesame seeds, cilantro, lime or sliced scallions on top if the bowl feels underdressed.
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