Korean Chicken Stew with Sticky Rice

This dish is pure comfort food with a kick of spice. Sticky rice is one of my all-time favourite dishes - there's just something so simple but so comforting about it. It also pairs perfectly with a dish that's got plenty of sauce which this stew definitely does.

The chicken thighs are marinated in a simple mix of soy sauce, garlic, ginger and black pepper then cooked in a spice paste until perfectly tender. The veg are kept nice and chunky so they don't lose their shape and they keep a little crunch for texture. I like making this when we have guests round (and you can definitely double it up) because it's super simple to prepare and when it's ready you can just put the dishes in the middle of the table for everyone to share.

Korean Chicken Stew with Sticky Rice

Serves 4

oil

8 chicken thighs, boneless and skinless

1 tbsp soy sauce

3 carrots, cut into thick slices

½ onion, cut into wedges

2 garlic cloves, grated

2 tsp fresh ginger, grated

1 tsp mustard seeds

1 tsp white sesame seeds, toasted

1 tsp black sesame seeds, toasted

300g Japanese sushi rice

sea salt and freshly ground black pepper

For the spice paste:

1 tsp Korean chilli flakes

4 tsp paprika

2 cloves garlic, finely chopped

2 tsp fresh ginger, grated

½ onion, roughly chopped

Mix the soy sauce with 1 tsp ground black pepper, garlic, ginger and mustard seeds. Add the chicken, cover and leave to marinate in the fridge for at least 20 minutes up to overnight. Blend the paste ingredients with a splash of water to a smooth paste.

When you're ready to cook, fry the paste in 2 tbsp oil for 5 minutes in a casserole or large saucepan until it starts to stick to the base of the pan and the oil starts to split out. Stir in the chicken (including all of the marinade), carrots, onion wedges, 200ml water and 1 tsp salt.

Simmer the stew for 45 minutes or until the chicken is cooked through and starting to fall apart and the vegetables are soft.

When the chicken has 20 minutes left, cook the rice in a covered pan with 400ml water and a pinch of salt for 15 minutes or until all of the water has been absorbed. Leave to stand with the lid on for 5 minutes before serving.

Use two forks to shred the chicken then check and adjust the seasoning if necessary. To serve, scatter the stew and the rice with the mixed sesame seeds and bring to the table for everyone to tuck in.