• 4 chicken thighs
  • 4 chicken drumsticks
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried thyme leaves
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • 1 tablespoon sunflower oil
  • 1 tablespoon tomato purée
  • 1 tablespoon vinegar
  • 2 tablespoons dark muscovado sugar
  • 2 tablespoons pineapple juice (from can below)
  • 227 g (7½ oz) can pineapple in juice, juice reserved, pineapple chopped
  • 410 g (13½ oz) can black-eye beans, drained
  • small bunch fresh coriander, roughly chopped
  • ½ red onion, finely chopped
  • 1 red pepper, cored, deseeded, diced
  • grated rind and juice of 1 lime

Slash the chicken joints 2–3 times with a knife, then put into a roasting tin. Roughly crush the seeds then mix with the next 8 ingredients together and spoon over the chicken.

Add 4 tablespoons water to the base of the roasting tin, then bake the chicken in a preheated oven, 180°C (350°F), Gas Mark 4, for 40 minutes, spooning pan juices over once or twice until the chicken is deep brown in colour and the juices run clear when the chicken is tested (see page 11).

Meanwhile, to make the bean salad, pour the remaining canned pineapple juice into a bowl and add the chopped pineapple and all the remaining ingredients. Mix together, then serve spoonfuls with the cooked chicken.

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