Roasted chicken thighs with lighter rajas and refried black beans

Mix two pounds of boneless skinless chicken thighs right on the sheet tray with about 20 g olive oil, 10 g salt, 10 g chili powder, 5 g ground cumin, 1 g dried oregano, 5 g onion powder and 5 g garlic powder.

Roast at 425F for about 25 minutes.

Slice one large onion pole to pole no thicker than a quarter inch for 300 grams, and slice four to five New Mexico, Anaheim or Poblano peppers into quarter inch strips for 300 to 350 grams.

Load two drained cans of pinto or black beans into a food processor with 5 g cumin and 5 g salt and spin until smooth.

Drizzle in about three tablespoons of the reserved bean liquid to loosen the puree.

Pull the chicken out, pour a half cup of water onto the sheet tray to soften the roasty stuck-on bits, and let the chicken rest.

In hot oil, add the onions, the peppers and a strong pinch of salt and pan roast over very high heat six to eight minutes to char and soften them.

Add 10 g minced garlic and 150 g frozen corn, toss and sizzle over the highest heat five more minutes until soft but not mushy.

Add a 150 gram dollop of sour cream and a splash of water, stir in and cook about two minutes so it coats the vegetables, then divide into six containers.

Sizzle five to 10 grams of minced garlic in oil over medium heat 30 to 60 seconds until the oil tastes garlicky and the garlic softens.

Add the pureed beans, stir and refry over medium heat three to four minutes to cook off the canned bean flavour.

Add a third can of drained whole black beans, stir and cook about three minutes until the mixture leaves a thick trail behind a spatula, then divide into the containers.

Scrape the roasty bits off the sheet pan with a wooden spoon, shred the chicken, toss it with all the roasting juices and divide it six ways.