Piri piri chicken with black beans and tomatoes

Method

1. Preheat the oven to 200˚C.
2. To make the marinade, blitz all the ingredients together in a food processor until smooth. Taste and adjust the flavouring – if you like more heat, add chilli flakes or some chilli powder; if it’s too acrid, add a little brown sugar. The sweetness and the heat will depend on which peppers, chillies and red wine vinegar you use. You want a balance of warmth and vinegar.
3. Transfer the marinade to a frying pan over medium heat and sauté it for 5–7 minutes to thicken it, stirring frequently. Set it aside to cool slightly.
4. To cut the backbone out of the chicken, the easiest method is with some kitchen scissors. Once it’s been removed, splay the chicken out onto a board and press it down to flatten it. Pour half the marinade over the chicken and massage it into the skin. Reserve or freeze the other half of the marinade.
5. Place the chicken in a roasting tray with the cherry tomatoes. Bake it in the preheated oven for about 45–50 minutes, or until the chicken breast reaches 73˚C internally and the juices in the leg of the chicken run clear when you prick it with a knife.
6. Leave the chicken to rest while you prepare the vegetables. Put the black beans, kale, roasted cherry tomatoes and marinated peppers in a saucepan over medium heat and stir until the beans are warm and the kale has wilted.
7. Carve the chicken and serve it with the warmed vegetables, a little extra sauce from the roasting tray and some Aïoli on the side.