Step 1

Ingredients out • Kettle boiled • Liquidizer • Griddle pan, high heat • Medium frying pan, medium-high heat • Large pan, medium heat START COOKING

Step 2

Tear the dried chilli into the liquidizer and just cover with boiling water to rehydrate. Trim and add the spring onions with the tomato, coriander stalks, fresh chilli, juice of 1 lime, the balsamic and soy sauce, then pop the lid on and leave to sit. Remove the stalks and seeds from the peppers, then tear up and place on the griddle pan. Peel, quarter and add the red onion, season with sea salt and black pepper, then let it char nicely all over. On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the paprika. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through. Drain and rinse the beans, then put into the large pan with 1 tablespoon of oil, the cumin seeds and the whole fresh chilli. Toss regularly for a couple of minutes until the beans are crispy-skinned. Whiz the contents of the liquidizer until smooth, then pour into a little serving bowl. Stir the rice and the juice of 1 lemon into the beans to warm through. Transfer the charred veg to a board, then merely warm the tortillas on the griddle pan. Slice the chicken and serve with the charred veg, rice and beans, tortillas and lime wedges. Dollop yoghurt over the veg, then sprinkle everything with crumbled feta and the coriander leaves.