TODAY’S RECIPE: Pulled chicken & black bean chilli

FAMILY favourite. Serves: 4. Ingredients 2 tbsp sunflower oil 2 onions, sliced 4 chicken thighs 3 garlic cloves, chopped 1 tbsp oregano 1 tsp cumin seeds 3 tbsp chipotle paste 350g passata ½ chicken stock cube in 100ml water

Method

400g can black beans, drained ½ lime, juiced

TO SERVE: Rice or tortilla wraps, coriander, feta, lime wedges and chopped red onion 1 Heat oil in saucepan. Tip in onions and cook over a low heat for five minutes. Add boneless, skinless chicken thighs and turn up heat to medium. Stir in garlic, pinch of sugar, oregano, cumin and seasoning. Cook for two minutes, add chipotle and cook for a few minutes. Pour in passata and stock, and simmer. 2 Cover and cook for 40 minutes, stirring occasionally, until chicken tender. Shred chicken using two forks, then stir through beans. Simmer for five minutes. Squeeze in lime juice. Serve with rice or tortilla wraps and other accompaniments.

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