400gBlack Beansrinsed and drained (we love Chantal Organics)
2cupschicken stock
1limecut into wedges
Extra coriander
Instructions
In a mortar place the lime zest, ginger, garlic, chilli, allspice, spring onion and coriander and pound with a peste. Add thyme, lime juice, avocado oil and continue to pound to form a paste. Pour over the chicken and leave to marinate for at least 1 hour, or preferably overnight.
Heat oven to 180C. Heat a drizzle of oil in a deep casserole over medium hot heat. Add the rice and beans, stir, then pour the chicken stock. Arrange the marinated chicken in the casserole.Top with more thyme.
Cover the pan tightly with a lid and bake in the oven for 30 mins.
Season with salt, drizzle some avocado oil over the chicken and rice. Fluff up the rice a little with a fork and scatter with extra coriander leaves. Serve with lime wedges.