Spicy Chipotle Chicken
Servings 4 people
Ingredients
- 8 chicken thighs
- 3 onions peeled and cut in half through the root, then each half cut into three lengthwise
Marinade
- 200 g jarred roast red peppers drained weight
- 0.5 tsp ground cinnamon
- 1.5 tsp ground cumin
- 5 chipotle chillies soaked in 200ml boiling water for 30 minutes, seeds and stalks removed
- 4 cloves garlic peeled and crushed
- 3 tbsp white-wine vinegar
- 2.5 tsp demerara sugar
- 2 tbsp olive oil
- 30 g dark chocolate roughly chopped
- 20 g coriander leaves
Bean Salsa
- 400 g black-eyed beans one tin, drained
- 3 tbsp lime juice
- 2 tbsp olive oil
- 20 g coriander finely chopped
Instructions
- Put all the marinade ingredients in a food processor or blender, add two teaspoons of salt and a good grind of pepper, then blitz smooth and pour into a large bowl. Add the chicken, toss to coat, then set aside for at least an hour to marinate (or put it in the fridge overnight).
- Heat the oven to 220C (200C fan)/425F/gas 7. Spread the chicken, all its marinade and the onion segments over the base of a large 30cm x 40cm oven tray. Roast for an hour, basting once halfway, until the chicken is tender, the onions have softened and the oil has separated from the marinade. Take the tray out of the oven, cover with foil and leave to rest for 10 minutes.
- Meanwhile, make the salsa. Put the beans, lime juice, oil and half a teaspoon of salt in a bowl and mix well. Just before serving, stir in the coriander, then spoon half the salsa over the chicken. Serve the rest of the salsa on the side with plain rice and lime wedges.