Super easy to make and smells utterly delicious.
4 tbsp sunflower oil
16 skinless and boneless chicken thigh fillets (2 x 615g packs), halved
3 red onions, cut into wedges
2 red peppers, deseeded and sliced
1 green pepper, deseeded and sliced
4 garlic cloves, crushed
2 tsp ground cumin
2 tsp smoked paprika
2 tbsp spicy chipotle chilli paste (from a 90g jar)
1 tbsp cocoa powder
2 x 400g tins chopped tomatoes
2 x 380g cartons black beans, rinsed and drained
300ml chicken stock
coriander leaves, to serve
Heat 2 tablespoons of the oil in a large, lidded flameproof casserole dish. Season the chicken thigh fillets and brown them in batches over a high heat, removing to a plate as they are done. Preheat the oven to 150°C, fan 130°C, gas 2.
Add the remaining oil to the casserole and cook the onions and red and green peppers over a medium-high heat for about 8 minutes or until starting to colour at the edges. Add the garlic, cumin, smoked paprika, chipotle chilli paste and cocoa powder and cook, stirring, for 2 minutes to bring out the flavours.
Return the browned chicken to the casserole and stir to coat in the spicy mixture. Add the tomatoes and the rinsed black beans, stock and some seasoning. Bring to a simmer, cover and transfer to the oven to cook for 45 minutes, until the chicken is beautifully tender.