Heat oven to 200C/180C fan/gas 6.
Put the chicken into a plastic food bag
with 2 tbsp of the chipotle paste, all the
ground coriander, 1 tbsp oil, a squeeze
of lime and a grinding of black pepper.
Marinate for 30 mins (up to 24 hrs). Tip
into a roasting tin, scatter the onion
around, drizzle with a little more oil, then
roast for 1 hr until the chicken is dark
golden and crisping on the top. After 30
mins, tuck the garlic in around the chicken.
Lift the chicken and onions out of the
tin and onto a big plate. Turn the oven
to low and keep the chicken warm,
uncovered. Place the tin on the hob,
spoon off excess fat, then add most of
the chilli and fry for 2 mins until fragrant.
Stir in the sugar, tomato purée and
remaining chipotle paste, then add the
stock and bubble down for about 5 mins
until you have a sticky sauce. Season
with salt and pepper and another
squeeze of lime juice. (The chicken will
keep in a low oven, uncovered, for up
to half an hour. You can also decant the
sauce into a saucepan and reheat it.)
To serve, spoon the sauce and garlic over
and around the chicken and scatter with
the remaining chilli. Serve with the rice salad, salsa and wedges (see below).
For the rice salad, rinse the rice in a sieve until the water
runs clear, then boil for 15 mins until just
tender. Drain in a sieve, rinse under cold
water to cool quickly, then drain well
and tip into a big serving bowl. Tip in
the beans, sweetcorn and spring onions.
Whisk together the honey, cumin, vinegar
and oil to make the dressing, season,
then toss through the salad. If making ahead, keep chilled. Just before
serving, chop the coriander and fold it in.