Spicy Korean Style Chicken

Ingredients

• 1 teaspoon(s) olive oil (extra virgin)
• 500 g chicken maryland or thighs
• 1 onion (brown) roughly diced
• 2 cloves garlic minced
• 1 tablespoon(s) ginger (fresh) minced
• 1/2 teaspoon(s) white pepper
• 1 teaspoon(s) paprika
• 2 chilli (red) finely chopped
• 2 carrot(s) peeled, 4cm dice
• 2 tablespoons apple cider vinegar
• 2 tablespoons oyster sauce
• 1 teaspoon(s) tomato paste
• 2 cups cabbage (green) roughly chopped
• 600 ml vegetable stock or chicken
• salt & pepper to taste

Ingredients for serving

• 1.5 cups brown rice (raw) cooked
• 4 sprig(s) spring onion(s)
• 1 chilli (red)
• 1 tablespoon(s) sesame seeds toasted

Method

1. Preheat oven 160ºC fan forced.
2. Heat oil in large oven proof cast iron or casserole dish to high heat. Add chicken and brown off on all sides. Set aside.
3. Reduce heat to medium and add onion, garlic, ginger, white pepper, paprika, red chilli, a pinch of salt and carrots to the same pan as chicken. Stir until starting to soften.
4. Stir through apple cider vinegar, oyster sauce and tomato paste. Cook through for 3-4 minutes.
5. Add cabbage, browned chicken and stock and bring to a boil.
6. Remove from heat, cover with a lid or 1 layer of baking paper followed by foil.
7. Cook for 1 hour.
8. Serve chicken with brown rice, spring onion, extra chilli and toasted sesame seeds.
9. NOTE: Alternatively brown chicken in a frying pan, then place in slow cooker with remaining ingredients and an extra 1 cup of water on low for 4 hours.