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.
Ingrediënten
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
Instructies
- 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.
