Korean Chicken Thighs with Butternut Squash
Recipes

Korean Chicken Thighs with Butternut Squash

This Korean-inspired chicken thigh recipe is everything a heart warming dish should be: effortless, comforting, and absolutely packed with flavour.

Ingredients

  • 6 - 8 skinless chicken thighs 
  • 1 medium butternut squash, peeled, deseeded and cut into 2cm chunks 
  • 1 red onion, finely chopped 
  • 3 garlic cloves, crushed 
  • 1 heaped tbsp gochujang 
  • 300 ml chicken stock 
  • 1 tbsp soy sauce 
  • 1 tbsp honey or ketchup 
  • Salt & black pepper, to taste 

To Serve

  • Sesame seeds 
  • Fresh coriander 
  • Lime wedges 
  • Noodles dressed with soy, coriander and chopped spring onions 

Method

  1. Peel and dice the butternut squash into even 2cm cubes. Finely chop the onion and crush the garlic.
  2. Add the squash, onion, garlic and gochujang to the slow cooker. Pour over the stock, along with soy sauce and honey if using. Season lightly with salt and pepper.
  3. Cover with the lid and cook on High for 4 hours or Low for 6–7 hours, until the squash is soft and the sauce is bubbling.
  4. While the slow cooker is running, preheat a non-stick frying pan. Pat the chicken thighs dry with kitchen paper, drizzle lightly with oil, and season with salt and pepper. Place the chicken into the hot pan and cook until golden and crisp - more colour now means more flavour later. Turn and cook for another 2 minutes, then transfer the thighs to the slow cooker. Press them gently into the mixture so they’re half submerged.
  5. Taste and adjust seasoning. If you’d like a thicker sauce, remove the lid for the final 20–30 minutes of cooking.
  6. Spoon into bowls with cooked noodles. Finish with sesame seeds, fresh coriander, and a squeeze of lime.