This flavour-packed, slow-cooked chicken stew from Yotam Ottolenghi's Simple cookbook is topped with a rich and crunchy sweetcorn crust. Comfort food at its finest. This is a wonderful meal on an autumn day, served with a crisp green salad.
Place the vegetables, herbs, and seasoning in the bottom of a slow cooker. Season the chicken with salt and pepper, then arrange the meat on top of the vegetables. Pour broth over top. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. During the final 30 minutes, remove the chicken from the pot.
Reduce the heat to medium and add the garlic, harissa, paprika, chicken, 1 teaspoon of salt and a good grind of black pepper. Cook for 5 minutes, stirring frequently, then add the passata and tomatoes. Pour over 350ml of water, bring to the boil, then simmer on a medium heat, covered, for 30 minutes, stirring every once in a while.
Pop on the lid and leave to cook slowly for 45 minutes, until the chicken is just cooked through. Fifteen minutes before the chicken is cooked, fill a large pot with water, salt generously and bring to a boil. Cook the pasta until al dente, then drain and return to its pot.