Chilean Chicken Pie with Sweet Corn Crust

Preheat the oven to 375°F.

Lightly coat a 2.2-quart (or 8- x 8-inch) baking dish with olive oil; set aside.

Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high heat.

Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes.

Add the garlic, half of the green onions, cumin, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, until very fragrant, about 2 minutes.

Stir in tomato paste and cook, stirring constantly, for 1 minute.

Stir in broth then boil gently until thickened, 4 to 5 minutes.

Transfer mixture to a large bowl, stir in chicken and cilantro and set aside.

Pulse corn in a food processor until almost smooth.

Transfer it to a large bowl and whisk in milk and flour.

Heat remaining 1 tablespoon oil in a large skillet over medium heat.

Add corn mixture and cook, stirring often to avoid any sticking, until very thick, about 10 minutes.

Stir in basil and remaining salt and pepper.

Arrange chicken mixture in the prepared dish in an even layer.

Scatter raisins, capers and eggs over chicken, then spoon corn mixture over the top and spread out evenly with the back of a spoon.

Set dish on a baking sheet to catch any drips and bake until golden brown and bubbly, about 30 minutes.

Set aside to let cool for 10 minutes, then sprinkle remaining green onions over the top and serve.