Slow-cooked chicken with a crisp corn crust

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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

Ingredients

Method