Sticky chilli roast chicken with rice salad

Ingredients

• 6 large whole chicken leg pieces, skin on, cut into legs and thighs
• 3 tbsp chipotle paste (I used Discovery)
• 3 tsp ground coriander
• 2 tbsp olive oil
• juice 1 lime
• 2 onions, each cut into 8 wedges
• 6 garlic cloves, bashed flat
• 1 mild red chilli, deseeded, finely chopped
• 1 tbsp muscovado sugar
• 1 tsp tomato purée
• 200ml chicken stock
• 400g basmati and wild rice mix (we used Tilda)
• 400g can black bean (or use pinto or black-eye beans), rinsed and drained
• 285g can sweetcorn, drained (Niblets have the crispest texture)
• bunch spring onions, finely chopped
• 2 tbsp clear honey
• 3 tsp ground cumin
• 3 tbsp cider or rice wine vinegar
• 6 tbsp olive oil
• handful coriander

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