Spiced chicken & bean stew

Preheat the oven to 200ºC, gas mark 6. Sprinkle 1 tsp of the salt and some ground black pepper over the chicken and arrange, skin-side down, in a large, heavy-based casserole dish. Set over a medium-low heat for 15-20 minutes, without moving, to allow the skin to crisp up. Turn and fry for a further 4 minutes, then transfer to a plate and set aside (leave the juices in the casserole).

Set the casserole over a high heat and add the beans, onion, garlic and the remaining 1 tsp salt. Fry for 3-4 minutes, then stir in the spices and tomato purée and cook for a further minute. Add the tomatoes with 100ml water. Preheat the oven to 200ºC, gas mark 6.

Return the chicken to the casserole, cover, then transfer to the oven for 45 minutes until the chicken is cooked through with no pink meat remaining and the juices run clear. Serve with rice.