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Slow-cooked chicken with a crisp corn crust

Slow-cooked chicken with a crisp corn crust, tender and rich.
Warm, smoky tomato sauce clings to every bite, glossy and deep.
Sweet heat from rose harissa meets bright coriander for comfort.

dinner ⏱ 85 min 620 kcal / portion 28.0 g carbs / portion (estimated) eggmilk 🔗 Original source

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Slow-cooked chicken with a crisp corn crust
v4 · rb0e705f985 20260727Z1751 Slow-Cooked Chicken 🍲 3 tbsp olive oil 3 pieces red onion 20 g coriander 3 pieces egg 🍳 heat olive oil in sauté pan on a medium-high heat 🍳 ⏱ 8-9 min fry thinly sliced onions until caramelised and soft 🍳 ⏱ 5 min add garlic, harissa, smoked paprika, salt and black pepper; cook stirring frequently 🍳 ⏱ 30 min simmer with passata, tomatoes and water covered stirring occasionally 🍳 ⏱ 35-40 min simmer uncovered with peppers and dark chocolate until sauce is getting thick and the chicken is falling apart 🌀 stir in coriander spoon chicken into a ceramic baking dish with high sides 🔥 preheat the oven to 180°C fan 🌀 blend corn with melted butter and whole milk; blitz to form a rough paste 🌀 whisk egg whites to firm peaks 🌀 fold egg whites into the corn mixture until just combined pour egg-whitened corn batter over chicken evenly 🔥 ⏱ 35 min bake until top is golden-brown 🍽 ⏱ 10 min cover with tin foil for the final if top browns too fast ⏳ ⏱ 10 min rest before serving 2 pieces garlic clove 3 tbsp rose harissa 2 tsp sweet smoked paprika 850 g chicken thigh salt to taste black pepper to taste 200 ml passata 5 pieces tomato 350 ml water 200 g roasted red pepper 15 g dark chocolate 70 g unsalted butter 500 g corn kernel 3 tbsp whole milk passata, tomato, water roasted red pepper, dark chocolate coriander unsalted butter, corn kernel, whole milk final 10 minutes
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Preparation steps

  1. heat olive oil in sauté pan on a medium-high heat
  2. fry thinly sliced onions for 8-9 minutes until caramelised and soft
  3. add garlic, harissa, smoked paprika, salt and black pepper; cook 5 minutes stirring frequently
  4. simmer with passata, tomatoes and water covered for 30 minutes stirring occasionally
  5. simmer uncovered with peppers and dark chocolate for another 35-40 minutes until sauce is getting thick and the chicken is falling apart
  6. stir in coriander
  7. spoon chicken into a ceramic baking dish with high sides
  8. preheat the oven to 180°C fan
  9. blend corn with melted butter and whole milk; blitz to form a rough paste
  10. whisk egg whites to firm peaks
  11. fold egg whites into the corn mixture until just combined
  12. pour egg-whitened corn batter over chicken evenly
  13. bake for 35 minutes until top is golden-brown
  14. cover with tin foil for the final 10 minutes if top browns too fast
  15. rest for 10 minutes before serving

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