This budget-busting sharing platter of slow-cooked chipotle chicken is perfect for feeding a crowd – and won’t break a student budget, either
Prep:20 mins
Serves 6 – 8
8 bone-in chicken thighs, skin removed3 tbsp chipotle paste2 garlic cloves, crushed2 x 400g cans chopped tomatoes1 large onion, finely sliced2 x 400g cans black beans, drained400g cans kidney beans, drainedhandful parsley, coriander or mint, roughly choppedsmall iceberg lettuce, shredded½ cucumber, diceddrizzle of olive oillarge bag of tortilla chips, to servelime wedges, to serve
STEP 1Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 2 tbsp of the chipotle paste. Put the rest in a medium bowl with the garlic, tomatoes, onion and some seasoning. Stir to combine, then tip into a large roasting tin. Sit the chicken thighs close together on top of the sauce. Cover with foil and bake for 1 hr.STEP 2Remove the roasting tin from the oven, add all the beans and stir into the tomato mixture around the chicken. Put back in the oven, uncovered, for 20 mins or until the chicken is tender and the beans are hot.STEP 3Meanwhile, mix the herbs, lettuce and cucumber with a drizzle of olive oil and set aside.STEP 4Shred the chicken using a knife and fork, and discard the bones. Mix the chicken through the sauce and beans. Serve with the salad, tortilla chips and lime wedges.
