Mexican-style chicken

Preparation time: 10 minutes

Cooking time: 40 minutes

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

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• 1 tsp chilli powder
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• 1 tsp ground cumin
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• 1 tsp ground coriander
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• 1 tsp paprika
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• u00bd tsp freshly ground salt (optional)
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• u00bd tsp garlic powder – (make sure you use garlic powder and not garlic salt)
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• u00bd tsp dried oregano
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1. Prepare the Tex-Mex mix by combining all spices together.u00a0 For grinding the chilli we suggest the Oleron chilli mill, and for the other spices, we suggest the ISEN long pepper mill.
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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.
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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.
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4. Bake in a preheated oven at 200u00b0 for 40 minutes.
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5. Just before serving, sprinkle with fresh coriander.
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