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Sticky chilli roast chicken with rice salad


Sticky chilli roast chicken with rice salad Recipe

Ingredients:
  • 6 large whole chicken leg pieces, skin on, cut into legs and thighs
  • 3 tbsp chipotle paste (I used Discovery)
  • 3 tsp ground coriander
  • 2 tbsp olive oil
  • juice 1 lime
  • 2 onions , each cut into 8 wedges
  • 6 garlic cloves , bashed flat
  • 1 mild red chilli , deseeded, finely chopped
  • 1 tbsp muscovado sugar
  • 1 tsp tomato pure
  • 200ml chicken stock
  • 400g basmati and wild rice mix (we used Tilda)
  • 400g can black beans (or use pinto or black-eye beans), rinsed and drained
  • 285g can sweetcorn , drained (Niblets have the crispest texture)
  • bunch spring onions , finely chopped
  • 2 tbsp clear honey
  • 3 tsp ground cumin
  • 3 tbsp cider or rice wine vinegar
  • 6 tbsp olive oil
  • handful coriander
Directions:
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