Slow-cooked chicken with a crisp corn crust

dinner · ⏱ 85 min · 6 portions · 28.0 g carbs / portion · allergens: egg, milk

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
http://flowcooking.food/en-us/recipe/519/slow-cooked-chicken-with-a-crisp-corn-crust/