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

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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