SLOW-COOKED CHICKEN WITH A CRISP CORN CRUST

M (make ahead) Serves: 6

3 tbsp (45 mL) olive oil 2 medium-large red onions, thinly sliced (5 cups/1.25 L) 2 garlic cloves, crushed

3 tbsp (45 mL) rose harissa (50 per cent more or less, depending on variety)

2 tsp (10 mL) sweet smoked paprika

1 lb 14 oz (850 g) boneless, skinless chicken thighs

(9 or 10 thighs)

Salt and black pepper

3/4 cup (180 mL) plus 2 tbsp (30 mL) passata (tomato purée)

5 large tomatoes, quartered (14 oz/400 mL)

1 1/2 cups (310 mL) water 1 cup (250 mL) jarred roasted red peppers, drained and cut into 3/4-inch (2-cm) thick rounds

1/2 oz (15 g) dark chocolate (70 per cent cacao)

1 cup (250 mL) cilantro, roughly chopped

Corn batter:

5 tbsp (75 mL) unsalted butter, melted

Scant 4 cups (1 L) corn kernels, fresh or frozen and defrosted ( from 4 large ears corn)

3 tbsp (45 mL) whole milk 3 eggs, yolks and whites separated

Salt

1. Heat the oil in a large sauté pan with a lid over medium-high heat. Add the onions and fry for 8-9 minutes, stirring a few times, until caramelized and soft.

2. Decrease the heat to medium and add the garlic, harissa, paprika, chicken, 1 tsp (5 mL) salt and a good grind of black pepper.

3. Cook for 5 minutes longer, stirring frequently, then add the tomato purée and tomatoes. Add the water, bring to a boil, then simmer over medium heat, covered, for 30 minutes, stirring every once in a while.

4. Add the peppers and chocolate and continue to simmer for 35-40 minutes, with the pan now uncovered, stirring frequently, until the sauce thickens and the chicken is falling apart.

5. Remove from the heat and stir in the cilantro. If you are serving the chicken as it is (as a stew without the batter), it’s ready to serve (or freeze, once it has come to room temperature) at this stage.

6. If you are making the corn crust, spoon the chicken into a ceramic baking dish — one with high sides that measures about 8-by-12 inches (20-by-30 cm) — and set aside.

7. Preheat the oven to 400 F (200 C).

8. To make the batter, pour the butter into a blender with the corn, milk, egg yolks and 3/4 tsp (4 mL) salt. Blitz for a few seconds to form a rough paste, then spoon into a large bowl.

9. Place the egg whites in a separate clean bowl and whisk to form firm peaks. Fold these gently into the runny corn mixture until just combined, then pour the mix evenly over the chicken.

10. Bake for 35 minutes, until the top is golden brown. Keep an eye on it after 25 minutes to make sure the top is not taking on too much colour; you might need to cover it with foil for the final 10 minutes. Remove from the oven and set aside for 10 minutes before serving.