Roast Spatchcocked Chicken with Chimichurri & Rice & Black Bean Salad from Mighty Spice Express Cookbook by John Gregory-Smith

Ingredients

• 4 tbsp sherry vinegar
• 100 g/3½ oz/⅔ cup cashew nuts
• 2 garlic cloves
• 1 tsp smoked paprika
• 120 g/4¼ oz mixed salad leaves
• 235 g/8½ oz/generous 1 cup tinned black beans
• ½ red onion
• 1 chicken, 1.4kg/3lb 2 oz
• 1 red chilli
• ½ lemon
• sea salt and freshly ground black pepper
• 2 tsp ground cumin
• 2 tsp dried oregano
• 2 tbsp sherry vinegar
• 1 tomato
• 4 tbsp olive oil
• 1 tbsp olive oil
• 200 g/7 oz/1 cup brown rice
• 1 large handful of mint leaves
• 1 large handful of parsley leaves