only wing bones left in (ask your butcher to do this for you)
large knob of butter
1 onion
finely chopped
2 garlic cloves
finely chopped
½ bunch fresh coriander
stalks chopped
leaves reserved for garnish
2 x 400g tins good-quality Mexican black beans
1 small red chilli
finely chopped
to garnish
4-8 soft tacos
handful grated Mexican-style firm cheese
such as Oaxaca (available from specialist cheese shops or online; alternatively
use firm grated mozzarella)
4-8 tbsp ready-made tomato salsa
2 handfuls crisp lettuce such as Iceberg or Romaine lettuce
shredded
Directions
For the chicken
heat a frying pan over a high heat. When the pan is hot
add the chipotle and habanero chillies and dry-fry
turning regularly
until the skins are almost completely blackened and blistered all over. Transfer the chillies to a bowl and cover them with warm water (from a kettle). Set aside to soak for 15-20 minutes
or until soft.
When the chillies are soft
carefully drain away the water and remove the stalks
seeds and skins using your fingers. (CAUTION: Wash your hands thoroughly after skinning and de-seeding the chillies
and don’t touch your eyes during the process.) Roughly chop the chilli flesh
then transfer it to a pestle and mortar and add the salt and olive oil. Pound the chillies to a smooth paste.
Stir the orange juice
oregano and garlic into the chilli paste until well combined.
Lay the spatchcocked chicken out onto a clean work surface. Spread the chilli marinade all over it. Set aside to marinate for at least 30 minutes
or preferably overnight (covered and chilled).
Meanwhile
for the frijoles
melt the butter in a large saucepan over a high heat. When the butter is foaming
add the onion and garlic and fry for 6-8 minutes
or until softened but not coloured.
Add the chopped coriander stalks to the mixture and continue to fry for a further 3-4 minutes
stirring well.
Stir the black beans and all of the tin contents (see tip) into the mixture. Bring the mixture to the boil
then reduce the heat until the mixture is simmering and simmer for 12-15 minutes
stirring regularly
until the beans are very soft and the sauce has thickened. (Garnish with the coriander leaves and chopped chilli just before serving.)
When the chicken has marinated
heat a large
heavy-based griddle pan or frying pan over a medium to high heat. When the pan is hot
add the marinated chicken
skin-side down.
Wrap a brick in aluminium foil (see tip). Place the brick on top of the chicken and continue to griddle
without moving or turning it
for 20-25 minutes
or until the chicken is completely cooked through (the chicken is cooked through if the juices run clear when a skewer is inserted into the thickest part of the meat and no trace of pink remains).
Remove the brick(s) from the chicken
remove the chicken from the pan and set aside to rest before carving into slices.
