Slow-cooked chicken with a crisp corn crust from Ottolenghi Simple (page 236) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Harissa-baked potato skins and crispy lettuce salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute frozen corn for corn.

  • Schooffiecooks on March 15, 2026

    Made it with cauliflower and made it in half the time. Loved it, but next time I need to buy the right chocolate. Didn't have the 70 % one and add a spicy smoked paprika powder.

  • dakota_dqnii0 on February 21, 2026

    This felt a little bit unnecessarily high maintenance. I just stewed the chicken in a Dutch oven and baked it in the same dish to avoid more dishes. Overall tasty! I used canned tomatoes.

  • Emwestley on January 20, 2026

    Great gluten free recipe with interesting flavours. Used frozen corn which worked well but quite a sweet topping. Takes 1hr 30 cooking time alone which is good to bear in mind mid week but very delicious and would make again. Served with his harissa potato skin and lettuce salad also in this cookbook.

  • chawkins on August 30, 2025

    Finally got around to this. I had all the ingredients prepped early in the morning including the chocolate, but was luckily reminded, before the cook, of my 24 hour fast on caffeine, so had to forego the chocolate. I made 2/3 of a recipe with Tunisian harrisa and it was delicious. My corn topping did not get crisp but was light and fluffy, quite nice, I did cover it for the last five minutes of the bake.

  • KarinaFrancis on August 09, 2025

    I’ve had this on the list for way too long, I’m so glad I finally got around to it. The flavours were fantastic even though my sauce didn’t thicken as much as the photo. I didn’t make the corn topping, I might do next time.

  • Lyssquee on February 26, 2025

    So good!! Flavorful, warm, and cozy. The top ends up acting as a very light cornbread. To save time I cooked the chicken the night before and just did the corn topping day of. The variety of harissa would make or break how spicy this is - mine is very mild. I used a bit of tomato paste instead of tomato puree. Final note - make sure the topping reaches 160 when baking to ensure the egg sets!! It may look done but that's the final hurdle.

  • dinnermints on October 16, 2024

    Finally made this dish after eyeing it for years, and it did not disappoint. The chicken is richly seasoned with complex flavors and the sweet corn crust on top provides the perfect counterbalance. I would definitely make this for company - would try making the chicken ahead so I'd only have to whip up the corn crust and pop into the oven. Possibly the first 30 minutes of the chicken cooking could be decreased by using a pressure cooker. I did add more salt to the chicken, possibly as much as 1/2 tsp. In my convection oven and with the dish I used, 35 minutes was perfect for the corn crust, I didn't have to cover it with foil and it browned up nicely. I also only used 2 T butter in the corn crust (and 2 T oil in the onions) and that worked out well.

  • Bloominanglophile on February 17, 2024

    This dish was quite good, but took me a long time to complete (and on a weeknight)! It IS a simple dish, but the time commitment might keep me from making this one again.

  • Smdmv on February 10, 2024

    Made without crust. Served with simple bulgur and yogurt w/preserved lemon from the Bulgur with tomato... pg 162

  • tarae1204 on September 29, 2021

    Delicious! Dinner party and family friendly. I left the harissa out. I used defrosted frozen corn for the corn crust. It came out underbaked, so I ran it under the broiler. It did not soufflé up, but it was sweet and rich and crispy. The texture and flavor of the stew was wonderful and different.

  • ALawson25 on January 23, 2021

    I think this was good, though I'm not sure I'd make again. The corn top was fluffy and the filling was nice (though the paprika overpowered a bit). It wasn't too difficult to make either.

  • Running_with_Wools on December 04, 2020

    What a fun and unusual recipe. The chicken filling was wonderful and full-flavored. I used a whole chicken rather than thighs because I had the time to slow-roast it during the day. The topping was like a corn souffle. It was so tasty and everyone in my family enjoyed it.

  • Lsblackburn1 on June 27, 2020

    When I was a kid in Tucson, AZ, I loved tamale pie. This has a similar taste profile and I loved it! I wouldn’t call this “simple” but it’s not hard - just time consuming. I couldn’t get rose harissa so used regular. Made it start to finish in my 5 qt brasier so one less pan, I guess?

  • lou_weez on April 08, 2020

    I was expecting a firm corn crust but instead got a light, fluffy corn topping. Really delicious.

  • averythingcooks on December 07, 2019

    This is a beautifully rich and warm chicken "stew". I did eventually opt out of the corn crust (but started out planning to make it) and then as dinner approached, decided to make a skillet corn bread to eat beside it. I have both hot and mild harissa (but not rose) so used 1 tbsp of the hot version. It thickened beautifully and although it didn't end up as dark as in the book photo , it is a delicious winter one pot.

  • JJ2018 on November 28, 2019

    This was absolutely delicious. A simple recipe that takes a bit of time the flavours were so layered. We all loved it. Topping is like a corn cloud! We halved the harissa which was right for us

  • Astrid5555 on November 23, 2019

    Husband made this as a surprise when I returned from a business trip. He used a very smoky and hot harissa spice blend instead of rose harissa, which was balanced perfectly by the dark chocolate in the sauce. Made only two thirds of the crust which we thought was more than enough. Puffed up a little bit like a soufflé. Excellent!

  • tmitra on October 22, 2019

    I liked the stew and was fascinated by the use of rose harissa in a dish that approximates Mexican flavors. I don't think I'd repeat the corn crust, given that I needed my blender and hand mixer to make it, and it turned out far from crispy (maybe it just needed more time, as anya_sf suggested below?)

  • blintz on October 18, 2019

    Fabulous comfort-food chicken dish that’s good enough for company. Make the chicken stew the day before and then the night you’re entertaining there’s just the corn crust. I used the very last of farm market corn, but the recipe says frozen works too.

  • Nossovitzky on May 19, 2019

    Very easy and tasty, with the caveat that I've never made the corn topping.

  • anya_sf on April 30, 2019

    I made 2/3 recipe, which served 3 for dinner with a large green salad. I loved the smoky flavors from the paprika and rose harissa, which I reduced a bit so it wouldn't be too spicy. This dish reminded me of a lighter, more flavorful tamale pie. The corn crust took an extra 10 minutes to cook through, perhaps because the sides of my casserole dish were extra high. Next time I'll add some more vegetables with the chicken mixture. Delicious!

  • domechef on March 31, 2019

    It is a very good dish when serving a crowd. The corn crust adds a beautiful decadance to the stew, so I wouldn't skip it. Just make sure the egg whites are whipped nicely. I don't have rose harissa but normal harissa worked just fine. I used a tablespoon less then called for and it felt just right.

  • mgmcewen on November 03, 2018

    We couldn't get the crust to work but the chicken was delicious. I guess we needed a mixer to really get the egg whites right, tried doing it by hand.

  • bwhip on October 20, 2018

    Very delicious, with rich flavor that just melts in your mouth. Our corn crust was more like a souffle than crispy, but still a lovely complement to the chicken stew below. The recipe takes a while to make (hence the title "slow cooked"), but it's not a difficult prep at all. Served it with a simple green salad as suggested.

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