Korean Chicken and Potato Stew

Well it’s been a long old pause over here, hasn’t it? Somehow over winter I went into full-on hibernation mode and lost my way a bit with cooking and writing. Then daylight savings time ended and suddenly all I wanted to do was get back into the kitchen, flip through my recipe books and eat, eat, eat.

I’ve loved Gizzi Erskine’s A Healthy Appetite since I bought it, but well over a year later I am still cooking new things from it, and am still yet to have a bad recipe from it’s pages. This Korean chicken and potato stew is the latest success, and even though I swapped a few things around based on the original recipe, it worked perfectly. It’s an ideal spring supper: packed full of flavour but warming from all the chilli and spice on evenings that aren’t quite balmy just yet.

The only thing you really do need to make it authentic is gochujang – a little big sweet, definitely spicy, slightly funky Korean chilli sauce. I located some in our local Morrisons so I don’t think it’s that hard to track down (Waitrose also have a version in their Cooks’ Ingredients range). Apart from that, it’s just a straightforward chicken stew: but a whole lot better than the name might suggest.

Korean Chicken and Potato Stew, adapted from Gizzi Erkine's A Healthy Appetite

Yield: Serves 3

Korean Chicken and Potato Stew, adapted from Gizzi Erkine's A Healthy Appetite


  • 6-8 chicken thighs, skin on
  • 1 onion, halved
  • 3 cloves of garlic
  • 3cm ginger
  • 300g baby potatoes, halved
  • 2 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 tsp hot chilli flakes
  • 1 tbsp rice vinegar
  • 1 tbsp tomato puree
  • 300ml chicken stock
  • 200g green beans, halved
  • 4 spring onions, each chopped into three


  • Start by taking one half of the onion, and blitzing together in a mini blender with the ginger, garlic and a splash of water to create a smooth puree. Season the chicken thighs and then brown over a high heat until the skin is golden brown. Remove from the pan and set aside.
  • Take the other onion half, roughly quarter, and add to the pan. Cook for 3-4 minutes until starting to blacken and remove from the heat. Pour in the puree, turn down to medium and let it cook until golden brown and fragrant. Use the liquid in the puree to scrap up all the chicken fond that sticks to the bottom. Once it's turned golden, return the chicken thighs to the pan, and nestle the potatoes all around.
  • Pour over the gochujang, soy, chilli, vinegar, puree and stock, and let it simmer over a medium-low heat for 35 minutes with a lid on. Once that time is up, add the green beans and spring onions, and cook for another 5 minutes with the lid off. The chicken should be falling off the bone and the potatoes tender.
  • Serve with fresh spring onion, sesame seeds and plenty of rice.
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    Spanish Chicken using Tefal’s Cuisine Companion

    A one pot recipe for Spanish chicken, packed with fat discs of chorizo, peppers, olives and saffron for a easy mid-week dinner.

    Recently Tefal were kind enough to send me their latest new gadget, the Cuisine Companion, and we have had no end of fun testing it out over the last week or so. The machine combines the best of both worlds, with both the power and cutting ability of a food processor, and the cooking abilities of a slow cooker – plus it will steam, blend and make pastry.

    I’ve been hesitant to add any additional gadgets to our kitchen because of it’s tiny size, but the Cuisine Companion- while coming with a pretty hefty price tag- helpfully combines many of your typical kitchen functions into one place. I’ve been seriously impressed trying it out: the ultra sharp blade makes finely chopping ingredients take mere seconds, and it comes up to temperature to when in cooking mode incredibly quickly. Plus, virtually all the machine is dishwasher-able.

    Tefal provide you with a helpful menu book of suggested recipes, but it’s been fun branching away from these as we’ve got more confident. It whipped up the tastiest pancake batter for a lazy breakfast, and this spanish chicken dish I put together is going to become a real favourite too.

    Virtually all the prep can be done in the Cuisine Companion, and everything cooks in the central bowl which really helps to save on washing up. It’s packed with plenty of spanish flavours- paprika, saffron and olive, but is pretty healthy as I’ve used boneless, skinless chicken thighs (although if you’re not a fan of dark chicken meat, you could easily replace these with chicken breasts). Served up with a green salad, it’s the easiest of mid-week dinners.

    Spanish Chicken using the Cuisine Companion

    Yield: Serves 4


    • 1 onion
    • 2 cloves garlic
    • 1 red pepper
    • 150g chorizo, deskinned and diced
    • 300g boneless, skinless chicken thighs, diced
    • 500ml chicken stock
    • 1 tsp tomato puree
    • 1 tsp paprika
    • Few strands saffron
    • 300ml rice
    • 8-10 olives, destoned and quartered


  • Using the ultrablade, chop the the onion and garlic finely and then switch in the mixing blade and use the slow cook program at 130C to sautee for five minutes until they start to soften. Switch back in the ultrablade, add the pepper and finely chop. Then return the mixing blade, add your chorizo and cook at 130C for another five mintues until the chorizo has started to release its oils.
  • Mix together the stock, tomato puree, paprika and saffron, and pour 100ml of this into the bowl of the cuisine companion. Add in the diced chicken thighs, and on the slow cook setting, cook for 20 minutes at 95C. Once that time is up, add in the rest of the stock, the rice and the olives, and cook for another 20 minutes at 95C, until the rice is soft and cooked through.
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    Tefal kindly provided me with a complimentary Cuisine Companion to try out for myself, but all thoughts and opinions are my own. 

    Tefal Cuisine Companion