Chipotle Chicken & Black Bean Spelt Bowl With Feta

Before you start cooking, take your chicken out of the fridge, open the packet and let it air and boil a kettle

Add your spelt to a pot of boiling water and bring to the boil over a high heat, cook for 20 min or until tender (it will still have a slight bite when cooked)

Once cooked, drain and return to the pot

Meanwhile, peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

Cut your green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop your tomato[es] finely

Add 1/4 of the sliced onion (you'll use the rest later!) to a small bowl with your cider vinegar

Add a pinch of sugar and set aside to pickle – this is your pickled onion

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken thigh and remaining sliced onion and cook for 5-6 min or until the chicken is lightly golden

Once lightly golden, add the chopped garlic with your ground coriander, ground paprika and tomato paste and give everything a good mix up

Cook for 30 secs or until fragrant

Once fragrant, add your black beans (no need to drain!) and all the bean water with 100ml [130ml] [170ml] boiled water

Bring to the boil, then reduce the heat to medium-high and cook for 6-8 min or until thickened and the chicken is cooked through (no pink meat!)

Add the chopped tomato and chopped chilli (can't handle the heat? Go easy!) to the bowl with the pickled onion and mix it all together – this is your salsa

Once thickened, add the cooked spelt to the beans

Add your chipotle paste (can't handle the heat? Go easy!) and cook for 1 min or until fragrant

Once fragrant, add your chicken stock mix with a very generous pinch of salt, a pinch of sugar and some of the pickling liquid from the salsa

Give everything a good mix up, then leave to stand for 2-3 min for the flavours to develop – this is your chipotle chicken & black bean spelt