Yotam Ottolenghi’s slow-cooked chicken with a crisp corn crust is serious comfort food. The filling is rich with peppers and dark chocolate, and the light topping gluten-free by nature.
“It’s the Mexican-North African equivalent of a shepherd’s pie in the sense that you’ve got a crust and you’ve got something bubbling underneath,” says Ottolenghi. “It’s really rich and wonderful in winter, and you can cook it in the winter because it’s absolutely fine with frozen corn as well as fresh corn.”
If you’d like to make this warming dish head, he suggests cooking the chicken up to three days in advance (or a month if freezing; defrost fully before using) but prepare the corn batter fresh and pour over the filling immediately prior to baking.