Chefs Table March 2021
Korean Spiced Chicken,
Slaw & Brown Rice
By Matt Fanthorpe
Introducing Matt Fanthorpe
This month we introduce Matt Fanthorpe, the Culinary Director of Various Eateries and in particular, Coppa Club.
Coppa Club is a laid back space for eating, drinking, meeting and unwinding, offering something for everyone. Their menu focuses on thoughtful, unfussy, European food from small plates and snacks to grilled mains, sourdough pizzas and healthy salads.
Since the success of their first opening back in 2015, they have opened six Coppa Club venues across London and surrounding counties; Sonning-on-Thames, Tower Bridge, Henley-on-Thames, Streatley-on-Thames, Maidenhead and Brighton, with more to come.
Due to current circumstances the majority of sites are closed but you can still ‘Grab a Coppa’ from their Streatley and Sonning restaurants throughout lockdown with Coppa ‘to go’. Visit their website to find out more.
Korean Spiced Chicken,
Slaw & Brown Rice
(Serves 4)
1kg Chicken Thigh Meat, Skin trimmed but left on
2 cups brown rice
2 dessert spoons gochujang Korean chilli paste (easily available in supermarkets these days)
4 cloves peeled black garlic (optional, fresh garlic is fine to use)
2 teaspoons honey
5 dessertspoons rapeseed oil (sunflower or other neutral oil is fine)
2 cups brown rice
2 dessert spoons gochujang Korean chilli paste (easily available in supermarkets these days)
4 cloves peeled black garlic (optional, fresh garlic is fine to use)
2 teaspoons honey
5 dessertspoons rapeseed oil (sunflower or other neutral oil is fine)
Order your meat on our App or Online for delivery or click & collect
Order your meat on our App or Online for delivery or click & collect
Method
Blend chilli paste, garlic, honey and rapeseed oil to a smooth paste.
Season the paste and smear over the chicken thighs completely.
Place in a bowl, cover and leave in the fridge for 12 hours minimum (24 hours is better).
When ready, place chicken on a tray, season and cook at 165C for approx. 40 minutes (turn the chicken half way through cooking).
Boil the brown rice in the usual way, leave covered to the side when cooked.
When chicken is roasting, grate the red and white using a box grater on the coarsest setting (if you have a mandolin use this on a thin setting, watch your fingers).
Combine the grated cabbage with lime juice, yoghurt, chopped mint and seasoning, mix thoroughly (you can make this a couple of hours in advance).
Remove chicken from the oven and baste in all the cooking juices.
Stack the chicken on a warm serving dish, (pouring over all the cooking juices), and garnish with sliced spring onions, picked coriander and toasted sesame seeds.
Serve immediately with the slaw and brown rice.HINTS & TIPS
Marinate the chicken for 24 hours.
If you can get black garlic it improves the flavour.
You can BBQ this chicken too but be careful of flames and burning.
If the slaw is a little wet strain off the excess liquid.
Eat the chicken with your fingers and serve with a paper towel!!
