Slow-cooked chicken with a crisp corn crust from Essential Ottolenghi: A Collection (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.

  • 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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