Chicken, black bean & corn hotpot

• SERVES 4–6 •

Don’t be overwhelmed by the list of ingredients. The many spices give this dish its great flavour.

1 large red onion, chopped

3 garlic cloves

olive oil, for frying

1 kg (2 lb 4 oz) skinless chicken thigh fillets cut into 5 cm (2 inch) cubes

2 teaspoons dried oregano

2 teaspoons smoked paprika

1 teaspoon fennel seeds

3 teaspoons ground cumin

2 teaspoons ground coriander

1 cinnamon stick

1 teaspoon dried chilli flakes

250 ml (9 fl oz/1 cup) chicken stock

1 large red capsicum (pepper), seeded and chopped into 2 cm (¾ inch) pieces

200 g (7 oz/1 cup) corn kernels (fresh off the cob)

4 large tomatoes, roughly chopped

1 x 400 g (14 oz) tin chopped tomatoes

2 x 400 g (14 oz) tins black beans, drained and rinsed

1 handful of coriander (cilantro) leaves and stems, washed

PREHEAT the oven to 180°C (350°F).

FRY the onion and garlic in a little olive oil in a heavy-based flameproof casserole dish until soft.

ADD the chicken and fry until lightly browned, then add all of the spices and fry for a few more minutes to coat the chicken.

ADD the chicken stock and stir for a minute. Add the capsicum, corn, fresh tomatoes and tinned tomatoes.

BAKE with the lid on for 45 minutes, adding the black beans for the last 15 minutes of cooking.

SERVE with fresh coriander.

DELICIOUS on brown rice, polenta, quinoa or couscous.