Latin Citrus Chicken Bowl

• 1 medium Orange, juicy
• 1 medium Lime, juicy
• 2 tbsp Extra virgin olive oil
• 1 ½ tsp Ground cumin
• 1 small Yellow onion
• 2 medium Tomato, ripe but firm
• 15 g Fresh coriander
• 350 g Chicken thighs, boneless, skinless
• 150 g Basmati rice
• 240 g Canned black beans
• 160 g Sweet corn kernels
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Zest and juice the orange and lime into a mixing bowl. Whisk in the olive oil, ground cumin, fine sea salt and black pepper. Add the chicken thighs and turn to coat, then leave to marinate while you prep the rest.
2. Rinse the basmati rice until the water runs mostly clear, then tip into a saucepan with 300 ml water and a pinch of fine sea salt. Bring to the boil, cover, and cook on the lowest heat for 10 minutes. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.
3. Finely dice the yellow onion and tomatoes, then roughly chop the fresh coriander. In a bowl, mix the tomatoes with half the onion, half the coriander, a squeeze of lime, and a pinch of fine sea salt. Set aside as a quick salsa.
4. Drain and rinse the canned black beans in a colander. Warm a large frying pan over medium heat with 1 tsp extra virgin olive oil taken from the measured amount if needed, then add the beans and sweet corn kernels. Cook for 3 to 4 minutes, stirring, until hot through; season with a pinch of fine sea salt and black pepper.
5. Wipe out the pan, then return it to medium-high heat. Lift the chicken from the marinade, letting excess drip back into the bowl, and cook for 5 to 7 minutes, turning, until browned and cooked through. Pour in the remaining marinade and bubble for 30 to 60 seconds to glaze the chicken.
6. Divide the rice between two bowls. Top with the black beans and sweet corn, then add the citrus chicken and spoon over any pan juices. Finish with the salsa and the remaining coriander and onion.

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