Gochujang Chicken

Ingredients

• 1 whole chicken (3-4 pounds total )
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 pound sweet potatoes ( peeled and cut in 1" cubes)
• 1-15 ounce can coconut cream
• 5 tablespoons gochujang
• 5 cloves garlic (smashed )
• 1 tablespoon ginger
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 tablespoons soy sauce
• 2 whole green onions (green parts sliced thinly (for serving))
• 3 cups Steamed white rice ((for serving))
• 2 teaspoons Sesame oil ((for serving))

Instructions

1. 1

   Season the chicken with salt and pepper and let sit in the fridge, uncovered, overnight.

2. 2

   Preheat the oven to 300F degrees.

3. 3

   Whisk together the coconut cream, gochujang, ginger, honey, vinegar and soy sauce in a bowl.

4. 4

   Place the sweet potatoes in the bottom of a Dutch oven.

5. 5

   Rub the chicken with the gochujang mixture and place on top of the sweet potatoes.

6. 6

   Add the garlic cloves and pour the remaining sauce over the top.

7. 7

   Roast, uncovered, for 2 1/2 to 3 hours (depending on size of the chicken), turning the heat up to 400F degrees for the last 20 minutes of cooking. *Internal temperature should read 160F degrees when removing from the oven.

8. 8

   Let the chicken rest for 10 minutes. It will reach 165F degrees while resting.

9. 9

   Carve the chicken and serve with the sweet potatoes over steamed rice garnished with green onions and a very light sprinkle of sesame oil.