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Boufarhat chicken and corn gratin with a golden browned cheese topping.

Boufarhat Poulet au Maïs Gratin

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Ingredients Method Notes

Ingredients
  

  • 1 kg chicken breast
  • 4 –6 fresh corn cobs
  • 250 g shiitake mushrooms
  • 1 brown onion
  • 3 garlic cloves
  • Fresh thyme
  • 150 mL dry white wine
  • 250 –300 mL reduced corn/chicken stock
  • 300 mL thickened cream
  • Dijon mustard
  • Parmesan
  • Gruyère
  • Mozzarella
  • Salt
  • Black pepper
  • Chilli powder
  • Olive oil
  • Lebanese rice to serve

Method
 

  1. Cut kernels from the corn; scrape the cobs for corn milk. Simmer the cobs to make a concentrated corn stock, then reduce it.
  2. Season and brown the chicken; remove.
  3. Sauté onion and mushrooms. Add garlic and thyme.
  4. Deglaze with white wine and reduce.
  5. Add corn kernels and corn milk, then 250–300 mL reduced stock and reduce again.
  6. Add cream and Dijon. Melt Gruyère into the sauce, then add Parmesan.
  7. Return chicken to the sauce. Top with remaining cheeses.
  8. Bake at 200°C fan-forced for 18–22 minutes, then grill until browned.
  9. Rest 10 minutes before serving with Lebanese rice.

Notes

Our family version, refined in July 2026. The original notes leave the mustard, cheeses and seasonings to the cook’s taste.