Korean · Breakfast

Soy and sesame Chicken Thigh Shakshuka

This Korean Shakshuka leans on soy and sesame to do the heavy lifting. We bake the Chicken Thigh for real depth, then bring it together in one pan.

4.8 from 986 cooks

Prep25 min

Cook90 min

Serves2

LevelAdvanced

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the soy and sesame elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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