Ancho Chicken with Brussels Sprouts & Black Rice

Ingredients

For 4 servings

• 680 g Brussels sprouts, halved
• 800 g boneless chicken thighs
• 400 g black beans, drained
• 555 g cooked black rice
• 1 piece orange, segmented
• 1 piece red onion, thinly sliced
• 30 g cilantro
• 100 g pepitas, toasted
• 3 piece garlic cloves
• 1 piece jalapeño, seeded
• 2 piece limes
• 80 g crema or sour cream
• 30 g ancho chilli powder
• 3 g ground cumin
• 3 g smoked paprika
• 3 g dried oregano
• 6 g honey
• 45 g cider vinegar
• 70 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Heat the oven to 220°C with a tray inside. Quick-pickle the red onion in the vinegar with a little honey and salt.

2. 2

   Mix the ancho, cumin, paprika, oregano, oil and lime into a paste and rub over the chicken.

3. 3

   Roast the Brussels sprouts and chicken together for 25–30 minutes, until crisp and cooked.

4. 4

   Blend the cilantro, pepitas, garlic, jalapeño, lime, orange juice and oil into a salsa verde.

5. 5

   Warm the beans with a garlic clove and stir through the black rice.

6. 6

   Plate the rice and beans with the sprouts and chicken, add the orange and pickled onion, and spoon over the salsa verde and lime crema.