Mexican Popcorn Chicken & Garlic Rice

• Meanwhile, roughly chop tomato and baby spinach leaves. Drain the sweetcorn. • Cut chicken thigh into 2cm chunks.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Meanwhile, combine Mexican Fiesta spice blend, a pinch of salt and a drizzle of olive oil in a second medium bowl. Add chicken and toss to coat. Set aside.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Add cornflour and the plain flour to the chicken and toss to coat. • Return frying pan to high heat with enough olive oil to coat the base of the pan. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.

• Meanwhile, to the bowl of charred corn, add tomato, baby spinach and a drizzle of white wine vinegar and olive oil. • Season to taste and toss to combine.