Butterflied Chicken with Homemade Refried Beans

1. Preheat the oven to 200C (392 F)

2. Remove core/slice the pepper into 2cm pieces

3. Peel/finely the red onions

4. Drain/rinse the beans in a sieve

5. Chop the coriander

6. To butterfly the chicken, slice the chicken through the middle horizontally, cutting almost to the other side. Open it like a book.

7. Place the peppers into a bowl with a tsp of olive oil and a pinch of salt and pepper. Stir to coat and layer onto a baking tray. Cook in the oven for about 10 minutes or until softened with a slight crisp around the edges.

8. Meanwhile, in a non-stick pan, heat ½ a tbsp of olive oil over medium-low heat. Add the onions and cook for 3 minutes before adding the mixed beans, Tabasco sauce, cumin, tomato purée, 3 tbsp of water and a pinch of salt and pepper. Mix to combine, cover the pan with a lid and cook for 8 minutes.

9. Preheat the grill to high. Coat the butterflied chicken on both sides with ½ a tsp of olive oil and sprinkle over the chopped coriander, smoked paprika a little lime zest and a squeeze of lime juice. Place the chicken under the grill near the heat and cook each side for 4-5 minutes until cooked through and lightly golden. Remove from heat and slice into strips before serving.

10. To make the refried beans, in a bowl, add 2/3 of the beans and mash with the back of a fork into a paste. Add the remaining beans (don´t mash) and stir into the mashed beans. Season with salt and pepper to taste.

11. Serve the sliced chicken on top of the refried beans with the roasted peppers on the side and a sprinkle of the chopped coriander over the top. Finally finish with a dollop of sour cream on top.