Mexican Style Chicken & Sweetcorn Stew

a) While the chicken is cooking, halve, peel and chop the red onion into small pieces.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the black beans in a sieve, put half of them into a bowl and roughly mash with a fork. Add the remaining whole beans to the bowl.
d) Drain the sweetcorn in a sieve.

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

a) Season the sauce with salt, pepper and sugar (see ingredients for amount).
b) Bring to the boil, stirring continuously, then reduce the heat to medium.
c) Simmer until 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) While the stew cooks, grate the cheese.

a) While the stew cooks, grate the cheese.
b) Cut each ciabatta in half. Place on a baking tray, spread the garlic oil on the cut side and season with salt and pepper.
c) Bake until golden, 4-5 mins.
d) Once the stew is cooked, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins. TIP: Add a splash of water if needed.