Ottolenghi keeps it ‘Simple’ with his slow-cooked chicken with crisp corn crust recipe

Just because a recipe is simple, doesn't mean it's dull. Yotam Ottolenghi's relentless quest to inspire home cooks with accessible recipes and cookbooks continues with his latest publication. Give his slow-cooked chicken with crisp corn crust a try at home.

Photo by Jonathan Lovekin.


Yotam Ottolenghi’s name is synonymous with impeccably made food, whether it’s out of a cookbook or off a menu at one of his restaurants. Now, his latest gift to home cooks is a cookbook called “Simple.” But there’s more to the name than meets the eye.

When the British-Israeli chef stopped by KCRW, he told Evan Kleiman that “Simple” doubled as an acronym to help cooks decide what to make based on their own constraints:

S — Short on time: less than half an hour

I — Ingredients: 10 or fewer

M — Make ahead

P — Pantry-led

L — Lazy

E — Easier than you think

Many of the recipes check multiple boxes, giving cooks a better idea of how complicated or time-consuming these recipes will be. But the following recipe is marked with a bright green “M.” Ottolenghi suggests making the chicken in advance if you want to work ahead. It can be kept in the fridge for up to 3 days or frozen for up to 1 month. And if you aren’t interested in a bake, the chicken can be served as-is on top of rice, in a wrap, or with a buttery baked potato.

Enjoy!