Ottolenghi's Slow-Cooked Chicken with a Crisp Corn Crust Recipe
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.
Ingredients
- 3 tbsp olive oil
- 3 red onions, thinly sliced (500g/17.6oz)
- 2 garlic cloves, crushed
- 3 tbsp rose harissa (60g/2oz)
- 2 tsp sweet smoked paprika
- 850 g chicken thighs, skinless and boneless (about 9–10 thighs)
- 200 ml passata
- 5 large tomatoes, quartered (400g/14oz)
- 200 jarred roasted red peppers, drained and cut into 2cm/1 inch thick rounds
- 15 g dark chocolate (70% cocoa solids)
- 20 g coriander, roughly chopped
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