3red onions, thinly sliced (500g)(I only had white & it's fine)
2garlic cloves, crushed
3tsprose harissa (60g)
2tspsweet smoked paprika
850gchicken thighs, skinless and boneless (or 9-10 thighs)
5large tomatoes, quartered (400g)
200gjarred roasted red peppers, drained and cut into 2cm thick rounds
15g dark chocolate
20gcoriander, roughly chopped
salt and black pepper
Corn batter crust
70gunsalted butter, melted
500gcorn kernels, fresh or frozen and defrosted (shaved corn kernels from 4 large corn cobs, if starting from fresh)(I used canned corn)
3 eggs, yolks and whites separated
In a large oven proof pan (with a lid), heat the oil on a medium - high heat and add the onions. Cook for for 8–9 mins, until caramelised and soft. Now, reduce the heat to medium and add the garlic, harissa, paprika, chicken, 1 tsp of salt and a good grind of black pepper. Then cook for 5 mins, stirring frequently. Add the passata and tomatoes. Pour over 350ml of water, bring to the boil, then simmer on a medium heat, covered, for 30 mins, stirring every once in a while.
Next, add the peppers and chocolate and simmer for another 35-40mins (with no lid), stirring frequently, until the sauce starts to get thick and the chicken begins to fall a part.Remove from the heat and stir in the coriander. *NB: if you want, you can serve the dish as is i.e. without the crust*
If you're doing the batter (I'd recommend it), then preheat the oven to 180°C fan.
Corn batter crust
Pour the butter into a blender with the corn, milk, egg yolks and ¾ tsp salt. Blitz for a few seconds, to form a rough paste, then spoon into a large bowl. Place the egg whites in a separate clean bowl and whisk to form firm peaks. Fold these gently into the runny corn mixture until just combined, then pour the mix evenly over the chicken.
Bake for 35 mins, until the top is golden-brown. (Keep an eye on it after 25 mins to make sure the top is not taking on too much colour: you might need to cover it with tin foil for the final 10 mins).