Chicken pibil

Richly spiced and delicous. Serve with soft wheat tortillas, this salsa (or one of these 3 salsas!), pickled jalapenos and guacamole. Or just pop it on top of some rice. Or use to make enchiladas. Yum! Feeds 2 generously.

• 4 chicken thigh fillets
• 1 tsp salted butter
• 2 tsp veg oil
• 1 onion, finely sliced
• 2 cloves garlic, minced
• ½ tsp ground allspice
• Generous pinch ground cloves
• ½ tsp ground cinnamon
• 1 tsp ground cumin
• 1 heaped tsp paprika
• ½ tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp tomato puree
• 1 tsp chipotle paste
• Juice of 1 orange
• Juice of ½ lime
• 2 tsp red wine vinegar
• 1 bay leaf
• Salt and pepper

1. Heat the oil and butter in a heavy-bottomed lidded pan over a high heat
2. Put chicken thighs in the pan and brown on both sides, then remove from the pan
3. Turn the heat down to low and add the onions and garlic
4. Cook, stirring frequently, for 5-8 mins until soft
5. Add the spices, tomato puree and chipotle paste and stir in for a minute
6. Add the orange juice, lime juice, vinegar and 150ml water
7. Bring to the boil, add the chicken and any juices back to the pan
8. Tuck in the bay leaf and season with salt and plenty of black pepper
9. Stick the lid on and turn to the lowest possible simmer for an hour, stirring once or twice
10. Take off the heat and, using 2 forks, shred the chicken
11. Serve warm with as many sides as you can fit on the table