Mexican-style chicken

Preparation time: 10 minutes

Cooking time: 40 minutes

• 10 chicken thighs
• 2 red onions (sliced)
• 2 tbsp homemade Tex Mex spice mix (see below)
• Salt & pepper
• 8 tbsp olive oil
• 225g salsa
• 800g chopped tomatoes
• 280g tinned sweetcorn
• 500g tinned kidney beans
• Fresh coriander

Tex Mex spice mix:

• 1 tsp chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• ½ tsp freshly ground salt (optional)
• ½ tsp garlic powder – (make sure you use garlic powder and not garlic salt)
• ½ tsp dried oregano

1. Prepare the Tex-Mex mix by combining all spices together.  For grinding the chilli we suggest the Oleron chilli mill, and for the other spices, we suggest the ISEN long pepper mill.
2. Put the chicken thighs in a large bowl along with the spice mix, sliced onions, olive oil, salt and pepper. Mix until the chicken is completely coated and put to one side.
3. In a large oven dish, put the chopped tomatoes, salsa, drained sweetcorn, and kidney beans (rinsed and drained). Gently mix together with a spoon and arrange the chicken thighs on top.
4. Bake in a preheated oven at 200° for 40 minutes.
5. Just before serving, sprinkle with fresh coriander.