What to eat this weekend

Mustard chicken, black beans and avocado salsa

Make the most of the last summer bank holiday with a tortilla feast that definitely calls for a crowd. Serve with soured cream and feta, Wensleydale or mild goat’s cheese

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Make the most of the last summer bank holiday with a tortilla feast that definitely calls for a crowd. Serve with soured cream and feta, Wensleydale or mild goat’s cheese

Posted

  • Serves 6
  • Preparation time 30 minutes
  • Cooking time 40 minutes
  • For the chicken:
  • 12 skin-on bone-in chicken thighs
  • 125ml olive oil
  • 60ml cider vinegar
  • ½ tbsp ground cumin
  • 3½ tbsp Dijon mustard
  • 6 tbsp runny honey
  • 4 red chillies, finely chopped
  • Juice of 1 lime
  • 4 garlic cloves, grated
  • 4 tbsp chopped coriander
  •  
  • For the beans:
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 red peppers, chopped
  • 3 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • 2 chillies, deseeded, sliced
  • Finely grated zest of ½ orange
  • 150ml chicken stock
  • 50ml orange juice
  • 2 x 400g cans of black beans
  • Juice of 1 lime
  •  
  • For the avocado salsa:
  • 250g tomatoes
  • 2 garlic cloves
  • 2 spring onions
  • 3 red chillies, deseeded
  • 3 avocados, roughly chopped
  • 1½ tsp ground cumin
  • Juice of ½ lime
  • 4 tbsp chopped coriander
  • 4 tbsp extra-virgin olive oil
  1. Make little incisions all over the underside side of the thighs; don’t pierce the skin. Make the marinade by mixing everything else in a dish that will hold all the chicken. Put the thighs in, turn, cover with cling film and put in the fridge. Leave for at least four hours – overnight is even better – turning a couple of times. Bring to room temperature before cooking.
  2. When ready to cook, preheat the oven to 190ºC/fan 170ºC/gas mark 5. Remove the chicken from the marinade and put into a roasting tin or ovenproof dish where it can lie in a single layer. Put into the oven and roast for 35 to 40 minutes, or until cooked through, basting every so often. The chicken should end up a deep golden colour.
  3. It’s really quick to make the beans and salsa, so prepare them while the chicken is cooking. For the beans, heat the olive oil in a saucepan over a medium heat and sauté the onion and peppers together, reducing the heat, until the onion is pale gold and the peppers are beginning to soften. Add the garlic and cook for another minute, then add the cumin, chillies and orange zest and cook for another two minutes. Pour in the stock, orange juice and seasoning and cook over a low heat until the vegetables are soft.
  4. Carefully rinse the black beans and stir into the peppers. Season and heat through for a few minutes. You want the beans to pick up the flavours of the other ingredients; in fact they benefit from sitting in the juices and being reheated at the last minute. Add lime juice to taste, it heightens and freshens the flavours.
  5. To make the salsa, finely chop the tomatoes, garlic, spring onions and chillies. Mix with the other ingredients and season well, but don’t make this more than an hour ahead of serving as it discolours. Once you’ve made it, cover the salsa and let the flavours infuse.
  6. Serve the chicken on a platter with sprigs of coriander, along with the beans, salsa and some cheese and soured cream.

Diana Henry and Kay Plunkett-Hogge will be speaking at Cookbook Confidential: The Food & Drink Festival at London’s Southbank Centre, Saturday 5 September

Photography by Laura Edwards

Recipe extracted from A Bird in the Hand

Recipe extracted from A Bird in the Hand

A Bird in the Hand: Chicken recipes for every day and every mood by Diana Henry (published by Mitchell Beazley)

£ 15.00

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Tagged in:
Chicken and Turkey
Entertaining

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