Mustard chicken, black beans and avocado salsa

Hot, spicy chicken, avocado, black beans andcheese too… almost a chicken version of a great chilli. Different, but glorious.Serve with tortillas, soured cream and feta, Wensleydale or mild goat’s cheese.
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Mustard chicken, black beans and avocado salsa

Hot, spicy chicken, avocado, black beans andcheese too… almost a chicken version of a great chilli. Different, but glorious.Serve with tortillas, soured cream and feta, Wensleydale or mild goat’s cheese.
Couverts6
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Ingredients

FOR THE CHICKEN

  • 12 skin-on bone-in chicken thighs
  • 125 ml 4fl oz olive oil
  • 60 ml 2¼fl oz cider vinegar
  • ½ tbsp ground cumin
  • 3½ tbsp Dijon mustard
  • 6 tbsp runny honey
  • 4 red chillies finely chopped
  • juice of 1 lime
  • 4 garlic cloves grated
  • 4 tbsp chopped coriander

FOR THE BEANS

  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 red peppers chopped
  • 3 garlic cloves finely chopped
  • 1 tsp ground cumin
  • 2 chillies deseeded, sliced
  • finely grated zest of ½ orange
  • 150 ml 5fl oz chicken stock
  • 50 ml 2fl oz orange juice
  • 2 x 400g cans of black beans
  • juice of ½–1 lime

FOR THE AVOCADO SALSA

  • 250 g 9oz tomatoes
  • 2 garlic cloves
  • 2 spring onions
  • 3 red chillies deseeded
  • 3 avocados roughly chopped
  • 1½ tsp ground cumin
  • juice of ½ lime
  • 4 tbsp chopped coriander
  • 4 tbsp extra virgin olive oil

Instructions

  • Make little incisions all over the underside side of the thighs; don’t pierce the skin.
  • Make the marinade by mixing everything else in a dish that will hold all the chicken.
  • Put the thighs in, turn, cover with cling film and put in the fridge.
  • Leave for at least four hours – overnight is even better – turning a couple of times.
  • Bring to room temperature before cooking.
  • When ready to cook, preheat the oven to 190°C/375°F/gas mark 5.
  • Remove the chicken from the marinade and put into a roasting tin or ovenproof dish where it can lie in a single layer.
  • Put into the oven and roast for 35–40 minutes, or until cooked through, basting every so often.
  • The chicken should end up a deep golden colour.
  • It’s really quick to make the beans and salsa, so prepare them while the chicken is cooking.
  • For the beans, heat the olive oil in a saucepan over a medium heat and sauté the onion and peppers together, reducing the heat, until the onion is pale gold and the peppers are beginning to soften.
  • Add the garlic and cook for another minute, then add the cumin, chillies and orange zest and cook for another two minutes.
  • Pour in the stock, orange juice and seasoning and cook over a low heat until the vegetables are soft.
  • Carefully rinse the black beans and stir into the peppers.
  • Season and heat through for a few minutes.
  • You want the beans to pick up the flavours of the other ingredients; in fact they benefit from sitting in the juices and being reheated at the last minute.
  • Add lime juice to taste, it heightens and freshens the flavours.
  • To make the salsa, finely chop the tomatoes, garlic, spring onions and chillies.
  • Mix with the other ingredients and season well, but don’t make this more than an hour ahead of serving as it discolours.
  • Once you’ve made it, cover the salsa and let the flavours infuse.
  • Serve the chicken on a platter with sprigs of coriander, along with the beans, salsa and some cheese and soured cream.
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Course; Chicken