This is an extra-large-spoon-worthy dish of comfort. It’s like a cross between a chicken pot pie and a Chicken molé. Lots of deep smoky spices and sweet creamy corn. A great combo. The topping can be left off and the chicken served more like a stew, but honestly, you’d be missing a pretty great part of the dish.
This dish uses a spice, harissa. Which is a hot chili paste, or sometimes powder, from North Africa. If you have it, great! If not you can substitute it with sriracha, or if you really don’t want any spice, just up the paprika .
Serve alongside steamed green beans, or a crispy fresh salad.
The directions are for slow cooking the chicken on the stove top, but feel free to adapt to using your instant pot. You could add all the ingredients, for the chicken and cook on high pressure for about 7-10 minutes, or until the chicken “falls apart”. Transfer to a casserole dish and bake in the oven with the corn crust.
Prep Time10 minsCook Time2 hrsTotal Time2 hrs 10 mins
INGREDIENTS
1 Large Sweet Onion, thinly sliced, about 4 cupsred onions can be substituted
2 Garlic cloves, minced
3 tbsp Harissa powder or sauce sriracha can be substituted
1 tbsp Paprika powder Sweet and Smokey paprika is preferred, but pantry paprika is fine
6 Chicken thighs, skin removed and bone cut out6-8 thighs can be used depending on size
⅓ cup Tomato paste concentrate Tomato purée can be substituted
4 Large Tomatoes, quartered and cut in half
1 ½ cups Water
1 cup Roasted red bell pepper, cut into large pieces1 red bell pepper can be quickly roasted (in 450 degree oven, until blistered. Covered in bowl, cooled and peeled).
½ tbsp Cocoa powder
1 cup Cilantro, chopped
Puffed Corn Crust
5 tbsp Butter
4 cups Corn kernels, frozen and defrosted or fresh
3 tbsp Whole milk
3 Eggs, yolk and whites separated
Salt, pepper and oil for use during cooking
DIRECTIONS
1In a large heavy duty skillet or Dutch oven. Heat a drizzle of oil over med-high heat.
Add onions and sauté until slightly golden. Add a pinch of salt to onions.
2Add tomato paste to onions and allow to cook for about 3-4 minutes, until slightly darkened.
Decrease heat to medium and add to pot, garlic, harissa (or sriracha), paprika, and chicken thighs. Cook for about 5-7 minutes. Stirring often.
3Add to skillet, tomatoes and water. Bring to a simmer, cook covered for about 30 minutes. Stirring every so often.
4Next add bell pepper and cocoa powder to pot. Continue to simmer, uncovered for about 45 minutes. Until sauce thickens and chicken is cooked through.
Remove from heat and add cilantro, a couple pinches of pepper and salt to taste.
5Preheat oven to 400 degrees.
6To make the corn crust: blend together the butter, corn, milk, egg yolks and a pinch of salt.
Scoop into a medium mixing bowl.
7In a separate bowl, whisk (or using a hand mixer) the egg whites until firm peaks form.
Fold egg whites into the blended corn batter.
8Spoon corn batter over the chicken mixture.
Bake in oven for 35-40 minutes, until top is golden.
Remove from oven and let set for about 10 minutes. Serve and enjoy!!!
Ingredients
1 Large Sweet Onion, thinly sliced, about 4 cupsred onions can be substituted
2 Garlic cloves, minced
3 tbsp Harissa powder or sauce sriracha can be substituted
1 tbsp Paprika powder Sweet and Smokey paprika is preferred, but pantry paprika is fine
6 Chicken thighs, skin removed and bone cut out6-8 thighs can be used depending on size
⅓ cup Tomato paste concentrate Tomato purée can be substituted
4 Large Tomatoes, quartered and cut in half
1 ½ cups Water
1 cup Roasted red bell pepper, cut into large pieces1 red bell pepper can be quickly roasted (in 450 degree oven, until blistered. Covered in bowl, cooled and peeled).
½ tbsp Cocoa powder
1 cup Cilantro, chopped
Puffed Corn Crust
5 tbsp Butter
4 cups Corn kernels, frozen and defrosted or fresh
3 tbsp Whole milk
3 Eggs, yolk and whites separated
Salt, pepper and oil for use during cooking
Directions
1In a large heavy duty skillet or Dutch oven. Heat a drizzle of oil over med-high heat.
Add onions and sauté until slightly golden. Add a pinch of salt to onions.
2Add tomato paste to onions and allow to cook for about 3-4 minutes, until slightly darkened.
Decrease heat to medium and add to pot, garlic, harissa (or sriracha), paprika, and chicken thighs. Cook for about 5-7 minutes. Stirring often.
3Add to skillet, tomatoes and water. Bring to a simmer, cook covered for about 30 minutes. Stirring every so often.
4Next add bell pepper and cocoa powder to pot. Continue to simmer, uncovered for about 45 minutes. Until sauce thickens and chicken is cooked through.
Remove from heat and add cilantro, a couple pinches of pepper and salt to taste.
5Preheat oven to 400 degrees.
6To make the corn crust: blend together the butter, corn, milk, egg yolks and a pinch of salt.
Scoop into a medium mixing bowl.
7In a separate bowl, whisk (or using a hand mixer) the egg whites until firm peaks form.
Fold egg whites into the blended corn batter.
8Spoon corn batter over the chicken mixture.
Bake in oven for 35-40 minutes, until top is golden.
Remove from oven and let set for about 10 minutes. Serve and enjoy!!!
Stewed Chicken Thighs + Puffed Corn Crust
Fish Food
