Slow-Cooked Chicken with a Crisp Corn Crust

ottolenghi.co.uk

Avani

3 tbsp olive oil

3 red onions, thinly sliced (500g)

2 garlic cloves, crushed

3 tbsp ROSE HARISSA (60g)

2 tsp sweet smoked paprika

850g chicken thighs, skinless and boneless (about 9 to 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

subheading: Sweetcorn batter:

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

Directions at ottolenghi.co.uk

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