Gochujang Chicken, Butternut squash, Parsley and Turnips
A Korean French fusion dish 😁 Gochujang is one of my favourites🍁 The spicy flavour of it cut with sweetness of pumpkin purée and sourness of pickled turnips 🍗 This is complimented with a clean and fresh taste of parsley salad and the crunchiness of marinated carrots 🥕 This gochujang dish was super delicious and satisfying 🎃 I pickled turnips with beets and they got this gorgeous pink colour on them 💕
Method
- Warm up the oven on 200 degrees
- Start with mixing all the Chicken marinate ingredients, marinate the chicken legs and let it sit in the fridge for at least 1 hour
- Peel the turnip, the beet and the carrot use a mandolin to cut them to discs
- Place a sauce pan on the stove mix the water, apple cider vinegar and sugar. As soon as it starts boiling, take it off the gas and drop the turnip and beets in the pickle liquid
- Cut the butternut squash in half remove the seeds, score the pumpkin surface
- Peel and crush the garlics, and drop them inside the pumpkin
- Rub the pumpkin surface and apply some salt, turn the pumpkin upside down and place them in the oven for 25 min
- Take the chicken out of the fridge and place it in the oven for 30 min
- Mix olive oil and balsamic vinegar, drop the carrots in for marinate
- Once the pumpkin is ready, take it out of the oven and use a spoon to scoop it out of the skin and into the blender together with the butter. Blend until smooth.
- When all elements are ready you can plate your dish by placing the puree in the bottom, fresh parsley, marinated carrots and pickled turnip on the side and the chicken on top
Equipment
- Blender or food processor
- Mandoline
Ingredients
- 4 Chicken Legs Make sure that skin is removed
- 2 pack Parsley
- Kosher Salt As much as you like
For the Chicken Marinate
- 2 tbsp Gochujang
- 2 tbsp Fermented Honey or normal honey Fermenting honey is really easy you just need to use some good quality honey with few cloves of garlic and let it sit for a month.
- 2 tbsp Soja sauce
- 2 tsp Mirin
- 1 tbsp Sesame Oil
- 1 cm Ginger
- 1 lemon Juiced
For the Puree
- 1 Butternut squash Big one
- 50 gr unsalted butter
- 2 tbsp Olive oil
- 4 cloves Garlic
For the Marinated carrots
- 1 large Carrot
- 60 ml Olive oil
- 25 ml Balsamic vinegar
For the Pickle
- 1 Turnip
- 100 ml water
- 50 gr Suger
- 30 ml Applecider vinegar
- 1 small red beet Optional
Useful information
link Thanks 4075780