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Korea Chicken Thighs with Sweet Potato, Mushrooms and Crispy Kale

This Little Goat went to Korea
  • This Little Goat went to Korea


4 servings


30 minutes

active time

10 minutes


2 1/2 lb. bone-in, skin-on chicken thighs 

3 small (or 2 large) sweet potatoes

8 oz. cremini mushrooms

2 shallots

4 garlic cloves

1 cup This Little Goat went to Korea, divided

Kosher salt 

1 bunch curly kale, ribs removed and roughly chopped (about 8 cups chopped kale)

1/4 cup sliced almonds, toasted 

1/4 cup parsley leaves, roughly chopped 


Preheat the oven to 425 degrees.

Add the chicken and ½ cup Korea sauce to a large mixing bowl or resealable Ziploc bag. Toss to coat. Set aside to marinate while you prepare the rest of the ingredients.

Peel the sweet potatoes and cut into ½-inch cubes. Slice the mushrooms into ¼-inch thick slices. Thinly slice the shallots and garlic into thin rounds. Place all vegetables in a large bowl and toss with ¼ cup Korea sauce until well coated.

Spread vegetables in a single layer on a parchment-lined baking sheet. Nestle the chicken, skin-side up, alongside the vegetables on the baking sheet. Sprinkle the entire tray with kosher salt.

Transfer to the oven and bake until the chicken is cooked through and vegetables are softened, about 20-25 minutes.

Meanwhile, toss the kale in remaining ¼ cup Korea sauce.

Remove baking sheet from the oven and disperse kale over the cooked vegetables, being careful not to cover the chicken entirely. Continue cooking until the chicken skin is deep brown and kale is wilted, about 2-4 minutes more.

Transfer to serving plates and top with sliced almonds and fresh parsley leaves.

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