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.