Chipotle chicken salad with black beans, roast tomatoes and sweetcorn
Marinating and resting time required
Overview
Prep time
40 mins
Cook time
40 mins
Serves
4
Ingredients
For the marinated chicken
500g boneless, skinless chicken thighs
½ medium red onion, roughly chopped
3 garlic cloves, grated
2½ tbsp chipotle paste
2 tbsp olive oil
2½ tsp ground cumin
2 tsp dried oregano
juice of ½ lemon
For the rest of the salad
2 corn on the cob
225g cherry tomatoes
3 tbsp olive oil, plus extra for frying
1 x 400g tin black beans
2 garlic cloves, finely sliced
2 avocados
juice of 2 limes
60g leaves, such as baby spinach, or a mixture of leaves
100g feta, crumbled
100g sour cream, to serve
15g coriander, leaves picked, to serve
For the dressing
1½ tbsp finely chopped shallot
1 red chilli, deseeded and very finely sliced
2 small garlic cloves, grated to a purée
juice of 2 limes
7 tbsp extra-virgin olive oil
2 tsp honey
Method
Step
Put 250g boneless, skinless chicken thighs on a piece of baking parchment and lay another piece of parchment on top.
Step
Using a rolling pin, bash the thighs until they are more or less an even thickness – about 3mm. Repeat with the remaining chicken pieces.
Step
Put a roughly chopped ½ medium red onion, 3 grated garlic cloves, 2½ tbsp chipotle paste, 2 tbsp olive oil, 2½ tsp ground cumin, 2 tsp dried oregano, juice of ½ lemon, 125ml water and some seasoning into a food processor or blender. Whizz until smooth.
Step
Make slits all over the chicken thighs with a sharp knife and put them in a bowl (make sure you don't cut all the way through).
Step
Pour the marinade over and use your hands to ensure that all the chicken is evenly coated. Cover and put in the fridge for at least an hour.
Step
Hold 1 corn on the cob standing up in a shallow roasting tin or similar, to catch the kernels. Using a sharp knife, cut down the sides, removing the kernels as you work round the head. Try to keep some of the corn in strips, rather than single kernels. Repeat with the remaining 1 corn on the cob.
Step
Heat the oven to 200C/190C fan/gas mark 6.
Step
Line a large roasting tin with baking parchment.
Step
Drizzle about 2 tbsp olive oil over the top. Season then roast for 15 minutes.
Step
Drain 1 x 400g tin of black beans. Rinse well then shake out the water.
Step
Gently cook the garlic until pale gold, then take off the heat and tip the beans in.
Step
Season and let the beans sit in this – they get a good flavour as they sit.
Step
Whisk 1½ tbsp finely chopped shallot, 1 deseeded and very finely sliced red chilli, 1 small puréed garlic clove, juice of 2 limes, 7 tbsp extra-virgin olive oil and 2 tsp honey together, then taste and adjust if you need to. Season.
Step
Halve and stone 2 avocados – cut each half into slices and peel off the skin.
Step
Put the slices on to a plate, season and pour over the juice of 2 limes.
Step
Heat a large frying pan over a medium heat. Add a thin film of olive oil to coat the bottom of the pan.
Step
Cook the chicken in batches, turning frequently, until cooked through – about 8-10 minutes. The marinade that clings to the chicken will make the thighs nice and dark, but don't allow them to burn.
Step
Remove the chicken to a large cutting board and let it rest for 10 minutes.
Step
Cut the chicken thighs into thick slices, keeping the slices from each thigh together so you can move them on to the salad.
Step
Dress the leaves and arrange them round the rim of a shallow serving bowl or plate.
Step
Lightly mix the corn, tomatoes, black beans and 100g crumbled feta with more of the dressing. Arrange on the plate.
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