Braised Spicy Chicken and Black Beans with Charred Corn Salad


  1. Heat a drizzle of oil in a large pan. Brown the chicken on both sides over high heat. Season with salt and pepper and place on a clean plate.
  2. Finely chop onion and carrot. Add to frying pan (adding more oil if necessary) and cook for 5 minutes or until soft. Add paprika and cumin and cook for another minute.
  3. Return chicken to the pan and add tomatoes, sugar and stock cube. Bring to the boil, cover with a tight fitting lid and simmer over low heat for 30 minutes or until chicken is cooked. Check once during cooking and add a little water if necessary. Add black beans to pan and cook for 5 minutes, uncovered, until heated and sauce thickens.
  4. Meanwhile, heat a frying pan over high heat. Add the drained corn and cook for 3-4 minutes, stirring occasionally or until slightly charred. Spoon into a bowl to cool.
  5. Drizzle salad leaves with olive oil and red wine vinegar and top with charred corn.