Roast chicken thighs with cornbread and smoky tomato chutney

Start by making the smoky tomato chutney. Add a dash of vegetable oil to a large pot and then add the red onions. Cook for 15 minutes or so, then stir in the smoked paprika, chipotle paste, red chillies and brown sugar

Add in the tomatoes and water, then stir well then bring to a simmer

Season with salt and pepper to taste, then cook down the chutney down until sticky, about 30–40 minutes on a low heat

Meanwhile, prepare the cornbread. Line the 8 inch round cake tin with parchment paper and preheat the oven to 200°C fan

Melt the butter in a pan then add in the shallot and cook over a low heat until soft, about 10–15 minutes. Transfer to a bowl to cool

Whisk together the cornmeal, flour, caster sugar and baking powder

Whisk together the eggs and buttermilk, then mix in the cooled buttery onions. Add the dry ingredients to the wet and stir well until the mix is smooth

Transfer the batter to the lined cake tin and bake for 25–30 minutes, or until a skewer or knife comes out the centre clean

Turn the oven down to 180°C, and leave the cornbread to cool on a rack for around 30 minutes while you prepare the chicken thighs

Mix together all the ingredients for the roast chicken thighs

Transfer to a baking tray in an even layer, then then roast for 30-40 minutes, basting the chicken in the juices every 10 minutes or so, until the skin is crisp and the chicken is cooked to above 74°C

Remove from the oven and leave to rest for around 10 minutes before serving

Serve each slice of the cornbread with a quenelle of the chutney, sprinkle of fresh parsley, some rocket, fennel and two chicken thighs. Drizzle with some olive oil and black pepper before serving