You can make the chicken well in advance if you want to get ahead: it keeps in the fridge for up to 3 days or can be frozen for 1 month. You want it to go into the oven defrosted, though, so it will need thawing out of the freezer. The batter needs to be made fresh and spooned on top of the chicken just before the dish gets baked, but it then can just go back in the oven. It can also be baked a few hours in advance – just warm through for 10 minutes, covered in foil, before serving. We love the combination of the chicken and the corn, but the chicken also works well as it is, served on top of rice, in a wrap or with a buttery jacket potato.
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 9–10 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 | |
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 |
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