Marinade

1 TBSP ground cumin                                    

1 TBSP ground coriander

3 cloves garlic, minced                                  

1 TBSP ground fresh ginger

1 teaspoon salt                                             

2 tablespoons olive oil

juice and zest of 1 lime                                  

2 (8 ounce) boneless, skin on chicken breast

Other ingredients:

½ cup canned corn, drained                        

½ cup black beans, rinced clean

juice and zest of 1 lime                                    

2 TBSP fresh chopped fresh cilantro

¼ cup fresh red pepper, diced                    

1 TBSP butter

olive oil                                                                  

1 cup medium salsa

salt and pepper                                                  

1 TSP hot sauce (to taste)

Directions:

1. Place the cumin, coriander, garlic, ginger, salt, olive oil, lime juice/zest into a large zip top bag. Toss the chicken with the marinade, then place into the refrigerator, and marinate for 3 or 4 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Heat an oven proof pan over high heat, cook the chicken skin side down in ½ butter and ½ oil until the skin is crispy. Add the hot sauce to the salsa and pour around the chicken. Place in the oven, and cook until the juices run clear, about 20 more minutes.
3. While the chicken is in the oven, heat a non stick pan over medium high heat and add the butter and olive oil. When the butter is melted, add the red pepper and cook until just barely soft, then add the corn and black beans and toss gently to combine. Add the cilantro at the last second, toss to combine.
4. To serve, place chicken on the plate with some plain rice, top with the reduced tomatoes, spoon on some corn and black bean salsa, and garnish with cilantro.

**chicken legs (thighs attached) can also be used instead of breasts, but be sure to cook for 30 minutes, basting every 10 minutes and rest for 10 minutes**