Mexican Chicken Breast Stew

a) While the chicken is cooking, halve, peel and thinly slice the shallot.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the black beans in a colander, put half of them into a bowl and roughly mash.
d) Add the remaining whole beans to the bowl.
e) Drain and rinse the sweetcorn in a sieve.

a) Once the chicken is browned, add the shallot to the pan.
b) Fry, stirring frequently until the shallot has softened, 3-4 mins.
c) Stir in the Mexican spice, sweetcorn and half the garlic. Cook, stirring, for 1 minute. TIP: Add less spice if you don't like heat.
d) Pour in the passata, water (see ingredient list for amount), chicken stock paste and black beans (whole and mashed).

a) Season with salt, pepper and sugar (see ingredients for amount).
b) Bring to the boil, stirring continuously, then reduce the heat to medium.
c) Cover the pan with a lid or some foil and simmer until the the mixture is thick and the chicken is cooked, 6-8 mins. Stir every 2 mins or so. IMPORTANT: The chicken is cooked when no longer pink in the middle.
d) Meanwhile, in a small bowl, mix together the remaining garlic, and olive oil (see ingredients for amount).

a) While the stew cooks, grate the cheese.
b) Cut each ciabatta in half.
c) Place on a baking tray, spread the garlic oil on the cut side and season with salt and pepper.
d) Bake until golden, 4-5 mins.
e) Once the stew is cooked, stir in the spinach a handful at a time until wilted. TIP: Add a splash of water if needed.

a) Remove the pan from the heat, taste and add salt and pepper if you feel it needs it.
b) Serve in bowls with the cheese scattered on top and the garlic ciabatta alongside. Enjoy!