Cuisine

Spiced chicken with black bean & chorizo salad

by Fiona Smith | Cuisine issue #150 | Wednesday, 14 December, 2011

Spiced chicken with black bean & chorizo salad


Alternatively, use this rub for chicken drumsticks.

1 tablespoon dried chilli flakes
2 tablespoons coriander seeds, toasted in a dry frying pan
1 teaspoon allspice
1 teaspoon mustard powder
2 teaspoons brown sugar
zest of 1 lemon
1 teaspoon flaky sea salt
4 whole chicken legs (with thighs), bone in

Combine all the ingredients, except the chicken, in a spice grinder or mortar and pestle. Grind coarsely.

Carefully slide your fingers between the skin and flesh of the chicken pieces to loosen. Rub the spice mix under and over the skin of each piece.

Heat a covered barbecue to medium. Place the chicken on a grill then cook, covered, for 15 minutes each side or until cooked through (reduce the heat if the skin is getting too black). Serve with black bean and chorizo salad and red pico de gallo.

Beer - 8 Wired Tall Poppy. This bold red ale is refreshing yet able to stand up to the full flavours of this dish.

Black bean & chorizo salad
If time is short you can substitute the dried beans with 2 x 400g cans black beans, drained and rinsed.

150g dried black beans
1 onion, halved
1⁄4 cup pumpkin seeds
2 chorizo sausages (250g), sliced
juice of 1 lemon
1 tablespoon cider vinegar
6 tablespoons extra virgin olive oil
1 cup coriander leaves
1 cup flat-leafed parsley leaves

Put the beans in a bowl and cover with water. Leave at room temperature overnight.

Drain and rinse the beans then place in a large saucepan with the onion. Cover with water then bring to the boil and cook for 10 minutes. Reduce the heat to a low simmer, cover and cook for 40 minutes until tender. Set the beans aside to cool in the water until ready to use.

Place a frying pan over medium heat. Add the pumpkin seeds and cook for about a minute, shaking the pan until they pop. Set aside.

Fry the chorizo for a few minutes each side until browned. Drain the beans then add to the hot pan together with the lemon juice, vinegar and oil. Season with salt and freshly ground black pepper then toss to combine. Allow to cool a little then toss together with the coriander and parsley. Just before serving, scatter with the pumpkin seeds, crushing them a little with your fingertips.