1/2bunch corianderchopped stems and roots of a bunch of coriander washed well.
2tablespoons vinegaror lime juice, not sweetened
400gm black beansone tin don't drain (keep the water)
1/ 2bunch coriander leaves
tablespoonsjalapeno chilliesplus 2of the juice
Unwrap and drain the chicken. set the oven to 180 C / 350 F
Heat a heavy baker and add the first amount of oil, diced onions and all of the spices. Sweat on medium till fragrant and the onion is softening (add more oil if too dry)
Add the garlic, capsicum and chopped coriander stems and roots and saute on low 2 minutes then add the the chopped tomatoes. Bring to a simmer
Add the black beans and their water to the pot along with the vinegar / lime juice and stir well.
Add the well drained chicken and rub it with the extra oil and sprinkle the chicken with salt rubbing it in to the skin. Sprinkle any excess into the sauce.
Bake the chicken uncovered for 1- 1 1/2 hours depending on your oven. A fan forced oven will be quicker. Test the chicken after 1 hour by making a small slit into the inside of the leg and body. The juices should run clear. If they don't leave for a further 20 minutes and test again.
The chicken will be very tender.
Serve it with Guacamole style avocado, tortillas or just with rice . Add cheese or sour cream and lots of pickled jalapenos and the juice from the jar to spice this up more
Serve this with cooked brown (or white ) rice or tortillas