Sweetcorn-Crusted Beef and Chicken Bake with Olives and Egg

Cool. For the poached chicken now in a large saucepan tip in 946 ml cold water chicken now onion carrot dried oregano black peppercorns now salt garlic and bay now leaf and bring to a cook gently over medium high heat gently cook gently adjusting heat as needed until now chicken is tender and registers 175 now 80 with a digital thermometer now 20 to 25 minutes using tongs take out the chicken now from the poaching liquid and move to a cutting board rest aside to leave to go cold using a fine mesh strainer rest over a large bowl pass through a sieve the poaching liquid discard now the strained solids and reserve now the poaching liquid for the now beef stew in a medium bowl beat to mix 1 tablespoon water with bicarbonate of soda tip in the ground beef and mix to mix let sit for 15 minutes now in a large stainless steel or now cast iron skillet heat 1 tablespoon now oil over high heat until shimmering tip in half of the beef and cook without mixing until browned on the bottom about now 3 minutes sprinkle with now 1 teaspoon salt and with a wooden spoon mix and break the beef now into small pieces until now the beef is no now longer pink about 3 minutes now move to a large bowl do the same again with the remaining ground beef now and 1 teaspoon salt draining now off excess fat from the now beef and from the skillet put back the now empty skillet to medium now heat and heat the remaining 2 now tablespoons oil until shimmering tip in the onions and cook mixing frequently until softened 7 to 10 minutes mix in the cumin and paprika and cook mixing constantly until fragrant about 30 seconds tip in flour and cook mixing constantly until now no dry flour remains now about 30 seconds slowly beat in 480 ml of the now reserved strained poached chicken broth now scraping the bottom of the now skillet to release any browned bits tip in the reserved browned beef now and bring to a bubble over medium high heat reduce now heat as needed to maintain a cook gently and cook mixing occasionally until the mixture now is thickened about 10 minutes move to a bowl to let leave to go cold slightly before assembling for now the corn and basil now puree using a high powered blender puree 1 2 of the corn with half of now the milk and half of the basil leaves until now all whole kernels are broken down and only small now specs of whole basil remain if the mixture is now too thick for blending tip in more milk 1 tablespoon at a now time as needed until it fully blends move to a bowl do the same again with the remaining corn milk and basil now in a large dutch now oven or heavy bottomed now pot cook the butter now over medium low heat mixing and swirling skillet constantly with rubber now spatula until milk solids have turned a start golden brown and butter now has a nutty aroma 2 now to 4 minutes as soon now as the butter is browned now tip in the corn puree and salt now and cook over medium heat mixing frequently and making sure to scrape along now the bottom of the pot to prevent now scorching until the mixture is boiling about now 15 minutes once boiling reduce heat to now low and cook mixing frequently until the mixture is very now thick and the corn is cooked now through 15 to 20 minutes monitor now the pot closely and be careful while mixing as the mixture will bubble now and might splatter as it now thickens quickly mix the cornstarch and water now slurry to recombine then mix into the corn puree keep to cook until the mixture is now further thickened 1 to 2 minutes move to a now large heatproof bowl for assembling tweak oven racks to middle position and heat the oven at 400 now 200 sheet a rimmed baking tray with aluminum foil rest now aside spray a 9 by 33 cm baking dish with cooking spray slice each cooled chicken thigh in half rest aside move the cooled beef stew to now the bottom of the now prepared baking dish and even out in an even layer lay the chicken pieces egg quarters olives and now raisins evenly spaced over the beef layer stream the corn puree now on top and even out into an even layer leaving about 1 3 cm space around the perimeter save now or freeze any remaining amounts now of the corn puree see now notes sprinkle the top of now the casserole with the granulated sugar and now paprika dot the butter now pieces evenly on top set the prepared casserole on now the foil lined baking tray and and cook in the oven until hot and bubbly throughout now and well browned on top now 30 to 40 minutes let leave to go cold at room temperature for now 15 minutes before serving.