This comforting recipe from the Parks Family feels like a warm hug (much needed in times like these!). Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
PrintThe Parks Family’s Slow Cooked Chicken With A Crisp Corn Crust
Description
This recipe has been making repeat appearances recently for family and small group of quarateamed friends. It feels like a warm hug (much needed in times like these!)
Enjoy!
Ingredients
Scale
- 3 tbsp olive Oil
- 3 red onions thinly sliced
- 2 garlic cloves, crushed
- 3 tbsp rose harissa (NOTE we use only 1/2 tbsp as it tends to become too spicy for our family)
- 2 tsp sweet smoked paprika
- 850 g chicken thighs, skinless and boneless
- 200 ml passata
- 5 large tomatoes, quartered
- 200 g jarred roasted red peppers, drained and cut into 2cm thick rounds
- 15 g dark chocolate (70% cocoa solids) (We love chocolate so I am always adding more)
- 20 g coriander, roughly chopped
- for taste salt and black pepper
Sweetcorn Batter
- 70 g unsalted butter, melted
- 500 g 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
Notes
Note from Georgeanna Parks.
My only suggestions are the following –
#1 – It’s spicy… I don’t use rose harissa because I don’t have it. The TJ’s harissa is spicy, so halving the recipe to 1.5 tablespoons is really enough for my family’s taste buds
#2 – Add a little more chocolate than it calls for (it gets warm and thick and spicy almost like a red mole). This you add towards the end so you can adjust as desired
#3 – Make sure you cook the corn souffle through long enough so that it stays put when scooped.
#4 – Greek yogurt is great for cutting the spice in this if you make it too spicy during the first go ?
- Category: Main Courses
- Cuisine: American
