Chicken and pepper pie with tortilla crisps

Method

1. Heat a splash of veg oil in a casserole. Brown the chicken thighs in batches. Add the sliced red onion and peppers and fry for 5 minutes. Stir in the spice blend, then return the chicken to the pan with the tomatoes, a black beans, drained and rinsed, and hot chicken stock. Bring to the boil, cover and simmer for 35 minutes to thicken.
2. Meanwhile, heat the oven to 180°C/160°C fan/gas 4, cut the tortilla wraps into wedges and bake for 6-8 minutes until golden. Serve some on top of the pie with a handful of chopped fresh coriander and the rest alongside.