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Dinner with Rukmini
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Smoky Chipotle Chicken with Black Beans, Feta and Lime
Introduction from Rukmini Iyer
I love the combination of flavours and textures in this dish: the sharp, lime-spiked black beans and feta against the spiced chicken, with hits of salt from the chorizo and texture from the sweetcorn. My favourite sort of dish – simple enough to have on a weeknight, smart enough to make for friends.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the onion, garlic, corn, chicken and chorizo into a roasting tin large enough to hold everything in one layer (you may need to use two medium tins), then add the chilli flakes, sea salt, ground coriander and olive oil and work them into the chicken and sweetcorn.
Transfer the tin(s) to the oven and roast for 1 hour, until the chicken is golden brown and cooked through.
Meanwhile, mix the black beans, extra virgin olive oil, feta, lime juice and zest in a bowl and set aside. Once the chicken has come out of the oven, scatter over the black bean salsa and coriander, and serve hot.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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