Korean Glazed Chicken Thighs and Sweet Potatoes
Eat well without sacrificing taste with my Korean Glazed Chicken Thighs and Sweet Potatoes.
Servings Prep Time
4Servings 15Minutes
Cook Time
60Minutes
Servings Prep Time
4Servings 15Minutes
Cook Time
60Minutes
Ingredients
  • 8 chicken thighsbone in, skin on
  • kosher saltas needed
  • black pepperas needed
  • 10 garlic clovessliced
  • 2 tbsp gingerminced
  • 160g kimchichopped with juice
  • 70g tamari
  • 225g carrotpeeled
  • 4pieces celery rib
  • 1piece red bell pepperchopped
  • 1 red cabbagecut into 2 pieces
  • 960ml chicken stock
  • 1 scallionsliced
  • 2 sweet potatoespeeled, cubed
  • 1piece lemonzest of lemon juice
  • 610g short grain rice
  • 545g short-grain brown ricesoaked
  • 225 g watercress
  • saltas needed
Instructions
  1. Season the chicken with kosher salt and fresh ground black pepper.
  2. Sauté on High for 10-15 Minutes until the skin is brown.
  3. Remove the chicken. Add the garlic and ginger. Season with salt and pepper before sautéing. 
  4. Add the remaining ingredients, minus the watercress, lemon, and 1/2 cup of scallion greens.
  5. Bring it to a simmer. Season with salt and pepper to taste. This should taste exactly like you want the chicken to taste.
  6. Close and lock the lid and turn the steam release handle to seal it.
  7. Add the chicken back in, and Pressure Cook on High for 20 Minutes .
  8. Once pressure cooking is complete, add the scallion greens. Air Fry to crisp up.
  9. Plate the chicken on a bed of watercress. Top with the juice and zest of the lemon.
  10. Serve with the house rice and enjoy!
House Rice:
  1. Mix both kinds of rice, wash, and rinse until the water runs clear (3 to 5 times).
  2. Strain and Add the rice to the pressure cooker with 5 cups of water.
  3. Pressure Cook on High for 15 Minutes. Let the steam escape, and then let the rice rest ideally for about 10 Minutes before serving.