Sticky Chilli Roast Chicken With Rice Salad

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BBC Good Food
Nutrition per serving    (USDA % daily values)
CAL
589
FAT
68%
CHOL
5%
SOD
12%

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Ingredients for 6 servings

3 tbsp chipotle paste (I used Discovery)

200.0ml chicken stock

3 tbsp cider or rice wine vinegar

2 onions , each cut into 8 wedges

6 large whole chicken leg pieces, skin on, cut into legs and thighs

6 garlic cloves , bashed flat

FOR THE TANGY RICE & BEAN SALAD

1.0 tbsp muscovado sugar

3.0 tsp ground coriander

400.0g basmati and wild rice mix (we used Tilda)

1 mild red chilli , deseeded, finely chopped

juice 1 lime

bunch spring onions , finely chopped

6 tbsp olive oil

285.0g can sweetcorn , drained (Niblets have the crispest texture)

3 tsp ground cumin

1.0 tsp tomato purée

handful coriander

2.0 tbsp olive oil

2 tbsp clear honey

400.0g can black beans (or use pinto or black-eye beans), rinsed and drained

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