Spicy Gochujang Chicken and Cheesy Potato Bake

Instructions

1. 1

   Preheat the oven to 200°C (390°F). Lightly grease a large baking dish with a small amount of the butter.

2. 2

   Peel the potatoes if desired, then cut them into slices about 5 mm thick. Place them in a saucepan, cover with water, and parboil for 7–8 minutes. Drain thoroughly.

3. 3

   Cut the chicken breasts into bite-sized pieces. Finely slice the onion, mince the garlic, chop the tomatoes, grate the cheddar cheese, and zest and juice the lemon.

4. 4

   Melt the remaining butter in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, until softened.

5. 5

   Add the chicken and cook for 5–6 minutes, stirring occasionally, until lightly browned but not fully cooked through.

6. 6

   Stir in the garlic and cook for 30 seconds. Add the gochujang, chopped tomatoes, lemon zest, lemon juice, salt, and black pepper. Cook for 4–5 minutes, stirring until the chicken is evenly coated and the sauce has thickened slightly.

7. 7

   Arrange half of the parboiled potato slices in the prepared baking dish. Spoon the spicy chicken and tomato mixture evenly over the potatoes, then cover with the remaining potato slices.

8. 8