Shredded Chicken Thigh Chilli With Warm Tortillas

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil a kettle and take your chicken out of the fridge and open the packet to let it air

Add your ground cumin, ground smoked paprika and chilli flakes (Can't handle the heat? Go easy!) to a plate with a generous pinch of salt and pepper and mix until combined

Add your chicken thighs to the plate and turn them several times until evenly coated in all the spices

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

Once hot, add the chicken thighs and any remaining spices and cook for 3 min on each side until browned

Meanwhile, dissolve your chicken stock mix and tomato paste in 225ml [295ml] [375ml] boiled water – this is your tomato stock

Drain and rinse your red kidney beans

Strip your coriander leaves from their stalks and set aside for garnish (discard the stalks)

Add the drained kidney beans, tomato stock and browned chicken to an oven-proof dish and put the dish in the oven for 25-35 min or until the chicken is cooked through (no pink meat!)

Once the chicken is cooked, fold your tortillas in half and add them to a baking tray (or two!)

Put the tray[s] in the oven for 3-4 min or until warmed through

Transfer the cooked chicken thighs to a clean board and shred them apart, using two forks – this technique is known as 'pulling'

Return the shredded chicken to the dish and give everything a good mix up – this is your shredded chicken thigh chilli