Give Me Kimchi, Or Give Me....Kimchi with Smashed Potatoes and Savory Chicken!

This gal is all about pickles. In every, every form. Okra pickles? The hotter, the better! Turnip pickles at the Indian restaurant? More please! Israeli pickles from the Mediterranean market? Oh, yeah!

But then there is Kimchi. I still remember trying it for the first time at a local Korean BBQ joint decades ago. Love at first bite. Since then, I use it a lot. Bibimbap, of course, and as a relish along with Asian food, but in very pedestrian ways too. Like with scrambled eggs.

I have to go to the funky Asian fish market for Kimchi. Occasionally, I find it at Ralphs, but that's not reliable. I swung by there yesterday and picked up two big jars. I was in line FOREVER behind two elderly Korean ladies. They were eyeing me for some time and finally one of them smiles and asks if I like Kimchi. They giggled. I said I LOVE KIMCHI!!!!!! I put it in everything, even eggs. She said, yes, Kimchi omelet! That's how you do it! And translated for her friend. I then saw their gaze turn from mildly amused to respectful. Kimchi Cousins! Although when the lady said her companion made very good Kimchi, they edged slightly further away from me when I asked for her address.

Wow. Need to make Bibimbap. Soon.

But for now, a lovely, delicious offering of chicken thighs simply prepared and served with smashed potatoes mixed with Kimchi and greens. This is adapted from a Bon Appetit recipe. The only difference is I chose to wilt the greens slightly before adding them.

Mangia!

Roast Chicken and Kimchi Smashed Potatoes

Bon Appetit

Ingredients

1 1/2 pounds fingerling or baby Yukon Gold potatoes

4 tablespoons vegetable oil, divided

Kosher salt, freshly ground pepper

4 large skin-on, bone-in chicken thighs (about 1 1/2 pounds total)

2 garlic cloves, grated

1 16-ounce jar Napa cabbage kimchi, drained, 1/4 cup liquid reserved

1 tablespoon unseasoned rice vinegar

4 cups trimmed bitter greens (such as mustard, mizuna, or arugula) ((I went with dandelion greens. The store was out of mustard greens))

Preheat oven to 450°. Toss potatoes and 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until browned in spots, 10-15 minutes.

Meanwhile, rub chicken with garlic and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken skin side down until golden brown and crisp, 8-10 minutes.

Arrange chicken skin side up on baking sheet among potatoes. Roast until chicken is cooked through and potatoes are tender, 15-20 minutes longer.

Using a large spoon, lightly smash potatoes. Scatter kimchi over; roast until kimchi is warm, about 5 minutes.

Meanwhile, whisk reserved kimchi liquid, vinegar, and 2 tablespoons oil in a small bowl.

Scatter greens over, drizzle with half of dressing, and toss gently. Divide among plates and drizzle with remaining dressing.