Spiced Chicken with Coconut Rice

Cut the onion in half through the root. Peel and chop into roughly 1cm pieces. Remove the core from the pepper and chop into 1cm pieces as well. Chop the tomato into roughly 2cm chunks, peel and grate the garlic (or use a garlic press if you have one). Drain and rinse the black beans in a colander.

Put your drumsticks in an oven proof dish along with your corn on the cob. Drizzle some oil over your corn then sprinkle a pinch of salt and a good grind of black pepper over everything. Tip: If you need to use two baking trays, that’s fine! Put your chicken and corn in your oven to cook for 30-35 mins. Tip: The chicken is cooked when no longer pink in the middle.

Meanwhile, put your onion in a large frying pan with a drizzle of oil. Cook on medium heat for 5 mins before adding your red pepper, a good pinch of salt and a good grind of black pepper. Cook for another 5 mins. Add your tomato and garlic, stir together and cook for 1 minute longer, before adding the black beans, basmati rice, coconut milk, chicken stock pot and the water (as specified in the ingredient table above).

Bring your mixture to the boil (making sure your stock pot has dissolved), then reduce the heat to a simmer, put the lid on and cook for 10 mins. When the 10 mins are up, remove from the heat and leave to the side to rest, so it cooks in its own steam for 10 mins more.

While everything is cooking, roughly chop the parsley and give your kitchen a quick tidy.