Slow-Cooked Chicken with a Crisp Corn Crust
- Anthology of Crumbs
- Sep 23
- 1 min read
Notes
1
Heat the oil in a large sauté pan, for which you have a lid, on a medium high heat. Add the onions and fry for 8–9 minutes, stirring a few times, until caramelised and soft. Reduce the heat to medium and add the garlic, harissa, paprika, chicken, 1 teaspoon of salt and a good grind of black pepper. Cook for 5 minutes, stirring frequently, then add the passata and tomatoes. Pour over 350ml of water, bring to the boil, then simmer on a medium heat, covered, for 30 minutes, stirring every once in a while.
2
Add the peppers and chocolate and continue to simmer for another 35–40 minutes, with the pan now uncovered, stirring frequently, until the sauce is getting thick and the chicken is falling apart. Remove from the heat and stir in the coriander. If you are serving the chicken as it is (as a stew without the batter), it’s ready to serve (or freeze, once it’s come to room temperature) at this stage. If you are making the corn topping, spoon the chicken into a ceramic baking dish – one with high sides that measures about 20 x 30cm – and set aside.
3
Preheat the oven to 180°C / 250° F fan.
4
Pour the butter into a blender with the corn, milk, egg yolks and ¾ teaspoon salt. Blitz for a few seconds, to form a rough paste, then spoon into a large bowl. Place the egg whites in a separate clean bowl and whisk to form firm peaks. Fold these gently into the runny corn mixture until just combined, then pour the mix evenly over the chicken.
5
Bake for 35 minutes, until the top is golden-brown: keep an eye on it after 25 minutes to make sure the top is not taking on too much colour: you might need to cover it with tin foil for the final 10 minutes. Remove from the oven and set aside for 10 minutes before serving.
Instructions
3 Tbsp olive oil
3 red onions (thinly sliced 500 g)
2 garlic cloves (crushed)
3 Tbsp rose harissa (60 g)
2 tsp sweet smoked paprika
850 g chicken thighs (skinless and boneless about 9–10 thighs)
200 ml passata
5 large tomatoes (quartered 400 g)
200 g jarred roasted red peppers (drained and cut into 2 cm thick rounds)
15 g dark chocolate (70% cocoa solids)
20 g coriander (roughly chopped)
salt & black pepper
Chicken
70 g unsalted butter (melted)
500 g corn kernels (fresh or frozen defrosted or shaved from 4 large corn cobs if starting from fresh)
3 Tbsp whole milk
3 eggs (yolks and whites separated)
Sweet Corn Batter
Slow-Cooked Chicken with a Crisp Corn Crust
Yotam Ottolenghi
This is a wonderful meal on an autumn day, served with a crisp green salad. The slow-cooked chicken is packed full of flavour and the crust – gluten-free, rich and corny – makes for a welcome (and lighter) change to a heavier mash.
Servings :
6
Calories:
Prep Time
25 min
Cooking Time
2 hr
Rest Time
0
Total Time
2 hr 20 min
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