Yotam Ottolenghi Slow-cooked Chicken & Corn Crust Recipe, This Morning

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

thehappyfoodie.co.uk

This flavour-packed, slow-cooked chicken stew from Yotam Ottolenghi's Simple cookbook is topped with a rich and crunchy sweetcorn crust. Comfort food at its finest.

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Ingredients

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