Name: Slow-cooked chicken with a crisp corn crust
Yield: Serves six
Ingredients: 5 large tomatoes, quartered (400 g); 200 ml passata; 850 g chicken thighs, skinless and boneless (about 9–10 thighs); 200 g jarred roasted red peppers, drained and cut into 2cm thick rounds; 500 g corn kernels, fresh or frozen and defrosted (shaved corn kernels from 4 large corn cobs, if starting from fresh); 15 g dark chocolate (70% cocoa solids); salt and black pepper; 3 tbsp rose harissa (or 50% more or less, depending on variety) (60 g); 1 tsp sweet smoked paprika; 3 tbsp olive oil; 3 red onions, thinly sliced (500 g); 20 g coriander, roughly chopped; 70 g unsalted butter, melted; 3 tbsp whole milk; 2 garlic cloves, crushed; 3 eggs, yolks and whites separated

Preparation info

Serves
six

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

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.

You can make the chicken well in advance if you want to get ahead: it keeps in the fridge for up to 3 days or can be frozen for 1 month. You want it to go into the oven defrosted, though, so it will need thawing out of the freezer. The batter needs to be