Texan grilled chicken with cowboy beans

Ingredients (4 servings):

• 60ml (¼cup) barbecue marinade
• 1 tbs malt vinegar
• 1 tsp Tabasco sauce
• 3½ tsp ground cumin
• 3 garlic cloves, crushed
• 4 (about 1.2kg) chicken quarters
• 1 tbs olive oil
• 3 rashers shortcut bacon, chopped (Optional)
• 1 red onion, finely chopped
• 3 tsp chopped fresh coriander root & stem
• 400g can of corn kernels
• 400g can crushed tomatoes
• 400g can bean mix, rinsed, drained
• 1 tsp brown sugar
• Baby coriander leaves, to serve

Method:

1. Preheat oven to 200°C/180°C fan forced and line a baking dish with baking paper.
2. Combine the barbecue marinade, vinegar, Tabasco, 1 tsp of the ground cumin and 1 garlic clove in a large glass bowl.
3. Add the chicken and turn to coat.
4. Drain excess marinade from chicken, reserving marinade. Spray chicken well with oil.
5. Braai, turning, for 4-6 minutes or until charred. Transfer to lined dish.
6. Spoon over reserved marinade. Bake for 25-30 minutes or until the chicken is cooked through.
7. Meanwhile, heat the oil in a saucepan over medium-low heat. Cook bacon, stirring, for 2 minutes.
8. Stir in onion, coriander, and remaining cumin and garlic for 2-3 minutes or until soft.
9. Stir in corn for 2 minutes.
10. Stir in tomato, beans and sugar. Reduce heat to low. Simmer, covered, stirring occasionally, for 7 minutes.
11. Uncover and simmer for 3 minutes until mixture thickens. Season.
12. Divide beans among bowls and top with the chicken.
13. Sprinkle with coriander.