Diana Henry's South American -Spiced Chicken, Black Beans & Rice with Avocado. Pickled Chillies and Soured Cream

This is an amazing recipes from Diana Henry's book: From The Oven to the Table 

A delicious winter warm recipe contrasted with delicious freshness from the avocado, lime and sour cream

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Instructions

Another baked rice dish, so again you do need to cook it in the size of pan suggested. The chicken, beans and rice are, in themselves, simple, but it's the add-ons here that make the dish special, so don't overlook them.
preheat the oven to 180°C fan 375°F), Gas MarkS.
Feat the oil in a 30cm (12in) ovenproof sauté pan or shallow casserole (the size is very important) and quickly brown the chicken pieces on both sides, just to give them a good colour. Remove and set aside. Add the onion and peppers to the pan and sauté for 5 minutes, or until just starting to soften.
Add the garlic, cumin, cinnamon and chillies and cook for about 2 minutes, then add the black beans and cherry tomatoes. Sprinkle on the rice (it's important that the black beans are underneath the rice and chicken when the dish goes into the oven, otherwise they get scorched). Pour on the boiling stock and return the chicken to the pan, skin side up. Season.
Bake for 40 minutes. The chicken should be lovely and golden and the stock should have been absorbed. The rice should be tender by this time, too.
Sprinkle on the coriander.
Serve with lime wedges, a bowl of pickled chillies, soured cream and slices of avocado (just squeeze lime juice over the avocados in a bowl and sprinkle with salt and pepper).

SERVES 4

Ingredients for the chicken, rice and beans

2 tablespoons extra virgin olive oil, or groundnut oil 8 good-sized skin-on bone-in chicken thighs, or a mixture of chicken joints, excess skin neatly trimmed
1 large onion, roughly chopped
2 peppers, halved, deseeded and sliced
3 garlic cloves, finely grated
1 teaspoon ground cumin
1 cinnamon stick, halved
2 red chillies, halved, deseeded and chopped 400g can of black beans, drained and rinsed 150g (5½20z) cherry tomatoes, halved
170g (6oz) basmati rice, washed in a sieve until the water runs clear 600ml (20fl oz) boiling chicken stock
sea salt flakes and freshly ground black pepper
3 tablespoons chopped coriander leaves
TO SERVE lime wedges
pickled chillies soured cream
2 avocados