Pan-Seared Chicken Thigh with tomatillo and jalapeno

Prep everything first: chop the aromatics, measure the tomatillo and jalapeno elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.

Stir in the black beans and the rest of the tomatillo and jalapeno flavours, letting them cook out for a minute until fragrant.

Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped epazote and serve while hot.