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Sticky chilli roast chicken with rice salad

Ingredients

  1. Step 1 6 large whole chicken leg pieces, skin on, cut into legs and thighs
  2. Step 2 3 tbsp chipotle paste (I used Discovery)
  3. Step 3 3 tsp ground coriander
  4. Step 4 2 tbsp olive oil
  5. Step 5 juice 1 lime
  6. Step 6 2 onions , each cut into 8 wedges
  7. Step 7 6 garlic cloves , bashed flat
  8. Step 8 1 mild red chilli , deseeded, finely chopped
  9. Step 9 1 tbsp muscovado sugar
  10. Step 10 1 tsp tomato purée
  11. Step 11 200ml chicken stock
  12. Step 12 400g basmati and wild rice mix (we used Tilda)
  13. Step 13 400g can black bean (or use pinto or black-eye beans), rinsed and drained
  14. Step 14 285g can sweetcorn , drained (Niblets have the crispest texture)
  15. Step 15 bunch spring onions , finely chopped
  16. Step 16 2 tbsp clear honey
  17. Step 17 3 tsp ground cumin
  18. Step 18 3 tbsp cider or rice wine vinegar
  19. Step 19 6 tbsp olive oil
  20. Step 20 handful coriander
Sticky chilli roast chicken with rice salad
Calories: 437 Carbohydrate: 8 g Protein: 34 g Fat: 30 g
Cook time: 80 minutes Prep time: 10 minutes Total time: 90 minutes Servings: 6

TAGS

Dinner Main course Mexican Josh Eagleton 6 serving 600 kcal or less black bean black bean Chicken leg Chicken leg Chicken Chilli Chilly Chipotle paste Coriander Entertaining Food for friend Jane Hornby Lime Lime Main Marinade Marinated chicken Over an hour Rice and pea Rice salad salsa Sharing Spicy Squash wedge Strictly come dancing Sweetcorn Wild rice

Directions

  1. Step 1 Heat oven to 200C/180C fan/gas 6. Put the chicken into a plastic food bag with 2 tbsp of the chipotle paste, all the ground coriander, 1 tbsp oil, a squeeze of lime and a grinding of black pepper. Marinate for 30 mins (up to 24 hrs). Tip into a roasting tin, scatter the onion around, drizzle with a little more oil, then roast for 1 hr until the chicken is dark golden and crisping on the top. After 30 mins, tuck the garlic in around the chicken.
  2. Step 2 Lift the chicken and onions out of the tin and onto a big plate. Turn the oven to low and keep the chicken warm, uncovered. Place the tin on the hob, spoon off excess fat, then add most of the chilli and fry for 2 mins until fragrant. Stir in the sugar, tomato purée and remaining chipotle paste, then add the stock and bubble down for about 5 mins until you have a sticky sauce. Season with salt and pepper and another squeeze of lime juice. (The chicken will keep in a low oven, uncovered, for up to half an hour. You can also decant the sauce into a saucepan and reheat it.) To serve, spoon the sauce and garlic over and around the chicken and scatter with the remaining chilli. Serve with the rice salad, salsa and wedges (see below).
  3. Step 3 For the rice salad, rinse the rice in a sieve until the water runs clear, then boil for 15 mins until just tender. Drain in a sieve, rinse under cold water to cool quickly, then drain well and tip into a big serving bowl. Tip in the beans, sweetcorn and spring onions. Whisk together the honey, cumin, vinegar and oil to make the dressing, season, then toss through the salad. If making ahead, keep chilled. Just before serving, chop the coriander and fold it in.