The perfect meal for a night in with a cooling glass of beer, this spicy, enticing pot roast chicken dish serves two lovers with leftovers or four loved ones.
Ingredients
- 3½ lb (1 x 1.6-kg) free-range chicken
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 7 oz (200 g) cooking chorizo, cut into chunks
- 1 tbsp smoked paprika
- 1 tbsp smoked ground cumin
- 2 dried ancho chillies/chiles
- generous ¾ cup (200 ml) chicken stock
- 14-oz (2 x 400-g) cans cherry tomatoes
- 14-oz (2 x 400-g) cans black beans, drained and rinsed
- pinch of sugar, if needed
- sea salt and freshly ground black pepper
- 2 tbsp freshly chopped coriander/cilantro, to garnish
- 1-2 freshly squeezed limes juice, to serve
- heavy-based casserole dish (big enough to fit your chicken inside) with a lid
How to Make It
- Preheat the oven to 220°C (425°F) Gas 7.
- Put the chicken in a roasting pan and rub with 1 tbsp of the oil. Roast in the preheated oven for 30 minutes until the skin is golden.
- Meanwhile, add the remaining 1 tbsp olive oil to the casserole dish over a medium heat. Fry the onion and chorizo for 10 minutes.
- When the chorizo has taken on some colour, stir in the smoked paprika, cumin and whole dried chillies/chiles. Cook for 30 seconds, then pour in the chicken stock and canned tomatoes. Simmer gently for 5 minutes. Once the chicken is golden brown, remove it from the oven and place it on top of the sauce. Cover the dish with the lid. Reduce the oven temperature to 180°C (350°F) Gas 4. Place the casserole dish in the oven and roast the chicken for 1 hour.
- After 1 hour, remove from the oven, take the chicken out and place on a board and cover with foil to rest for 10 minutes.
- Place the sauce on the hob/stove-top over a medium heat and add the black beans. Allow them to warm through, season with salt and pepper and a pinch of sugar, if needed. Garnish with the coriander/cilantro and squeeze over lime juice to taste.