Ingredients (4 servings)
- 60ml (¼cup) barbecue marinade
- 1 tbs malt vinegar
- 1 tsp Tabasco sauce
- 3½ tsp ground cumin
- 3 garlic cloves, crushed
- 4 (about 1.2kg) chicken quarters
- 1 tbs olive oil
- 3 rashers shortcut bacon, chopped (Optional)
- 1 red onion, finely chopped
- 3 tsp chopped fresh coriander root & stem
- 400g can of corn kernels
- 400g can crushed tomatoes
- 400g can bean mix, rinsed, drained
- 1 tsp brown sugar
- Baby coriander leaves, to serve
Preheat oven to 200°C/180°C fan forced and line a baking dish with baking paper. Combine the barbecue marinade, vinegar, Tabasco, 1 tsp of the ground cumin and 1 garlic clove in a large glass bowl. Add the chicken and turn to coat.
Drain excess marinade from chicken, reserving marinade. Spray chicken well with oil. Braai, turning, for 4-6 minutes or until charred. Transfer to lined dish. Spoon over reserved marinade. Bake for 25-30 minutes or until the chicken is cooked through.
Meanwhile, heat the oil in a saucepan over medium-low heat. Cook bacon, stirring, for 2 minutes. Stir in onion, coriander, and remaining cumin and garlic for 2-3 minutes or until soft. Stir in corn for 2 minutes. Stir in tomato, beans and sugar. Reduce heat to low. Simmer, covered, stirring occasionally, for 7 minutes. Uncover and simmer for 3 minutes until mixture thickens. Season.
Divide beans among bowls and top with the chicken. Sprinkle with coriander.