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These sticky chicken pieces with salsa and salad are perfect for easy yet glamorous entertaining


  • 3 tbsp chipotle paste (i used discovery)
  • 200.0ml chicken stock
  • 3 tbsp cider or rice wine vinegar
  • 2 onions , each cut into 8 wedges
  • 6 large whole chicken leg pieces, skin on, cut into legs and thighs
  • 6 garlic cloves , bashed flat
  • For the tangy rice & bean salad
  • 1.0 tbsp muscovado sugar
  • 3.0 tsp ground coriander
  • 400.0g basmati and wild rice mix (we used tilda)
  • 1 mild red chilli , deseeded, finely chopped
  • Juice 1 lime
  • Bunch spring onions , finely chopped
  • 6 tbsp olive oil
  • 285.0g can sweetcorn , drained (niblets have the crispest texture)
  • 3 tsp ground cumin
  • 1.0 tsp tomato purée
  • Handful coriander
  • 2.0 tbsp olive oil
  • 2 tbsp clear honey
  • 400.0g can black beans (or use pinto or black-eye beans), rinsed and drained


  1. Heat oven to 200C/180C fan/gas 6. Put the chicken into a plastic food bag with 2 tbsp of the chipotle paste, all the ground coriander, 1 tbsp oil, a squeeze of lime and a grinding of black pepper. Marinate for 30 mins (up to 24 hrs). Tip into a roasting tin, scatter the onion around, drizzle with a little more oil, then roast for 1 hr until the chicken is dark golden and crisping on the top. After 30 mins, tuck the garlic in around the chicken.
  2. Lift the chicken and onions out of the tin and onto a big plate. Turn the oven to low and keep the chicken warm, uncovered. Place the tin on the hob, spoon off excess fat, then add most of the chilli and fry for 2 mins until fragrant. Stir in the sugar, tomato purée and remaining chipotle paste, then add the stock and bubble down for about 5 mins until you have a sticky sauce. Season with salt and pepper and another squeeze of lime juice. (The chicken will keep in a low oven, uncovered, for up to half an hour. You can also decant the sauce into a saucepan and reheat it.) To serve, spoon the sauce and garlic over and around the chicken and scatter with the remaining chilli. Serve with the rice salad, salsa and wedges (see below).
  3. For the rice salad, rinse the rice in a sieve until the water runs clear, then boil for 15 mins until just tender. Drain in a sieve, rinse under cold water to cool quickly, then drain well and tip into a big serving bowl. Tip in the beans, sweetcorn and spring onions. Whisk together the honey, cumin, vinegar and oil to make the dressing, season, then toss through the salad. If making ahead, keep chilled. Just before serving, chop the coriander and fold it in.

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