Smokey chipotle chicken & corn with black eyed bean salsa
4 essential Waitrose British Chicken Breast Fillets 4 whole sweetcorn 27g pack Bart Smokey Chipotle Rub 1 tbsp clear honey
For the salsa:
400g can black eyed beans, drained and rinsed 4 salad onions, sliced 1 red pepper, deseeded and diced 2 tbsp fresh coriander, chopped 2 tbsp extra virgin olive oil Juice 1 lime
1. Put the chicken and sweetcorn in the accompanying marinade bag with the chipotle rub and honey and give it a good shake to coat. Leave to marinate for at least 20 minutes (or do this in the morning, if you prefer).
2. To make the salsa, mix all the ingredients together in a bowl and set aside.
3. Preheat the oven to 190ºC, gas mark 5. Put the marinade bag in a roasting tin and cook for 25 minutes, until the chicken is cooked through with no pink meat. Take care when opening the bag as the steam inside will be very hot. Serve with the salsa.
If the sun is shining, why not finish off the cooked chicken and corn over hot coals.