Ingredients
- 1 pound (450g) chicken thighs, chopped
- 1 tablespoon vegetable oil
- 1 large yellow onion, chopped
- 1 tablespoon cumin seeds
- 1 tablespoon ground paprika or chili powder
- 2 hard-boiled eggs, sliced
- 2 tablespoons raisins
- 8 pitted black olives, halved
For the Corn Topping
- ½ cup (125 ml) whole milk
- 28 oz (800g) corn kernels, drained if canned
- 2 tablespoons fresh basil, sliced
- 1 teaspoon white sugar
- ½ teaspoon salt
- 3 tablespoons white sugar, for the top
Equipment
- Saucepan
- Skillet
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Potato masher or immersion blender
- Broiler-safe metal baking dish
- Instant-read thermometer
Method
- Add the drained corn and milk to a saucepan and bring to a boil.
- Cover and simmer gently for 15 minutes. Remove from the heat and let stand for 5 minutes.
- Mash or blend the corn until smooth. Stir in the basil, 1 teaspoon sugar and salt.
- Meanwhile, heat the oil in a skillet. Add the chicken, onion, cumin seeds and paprika or chili powder. Sauté until the chicken is cooked through and reaches 165°F (74°C).
- Add the chicken mixture to a broiler-safe metal baking dish. Arrange the sliced eggs, raisins and olives on top.
- Spread the corn mixture over the filling. Bake at 400°F (200°C) for 20 minutes.
- Sprinkle the remaining 3 tablespoons sugar over the corn and broil until the top is caramelized. Watch it closely and serve hot.
Notes
- Drain canned corn well before measuring it for the topping.
- Chicken breast is another option if you don't want to use thighs.
- Cook this dish through to 165°F (74°C).
- It's important that you use a broiler-safe dish for the final step; don't put a glass baking dish under the broiler.
- Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat to 165°F (74°C).
- You can buy corn in bulk on Amazon.