Crispy chipotle chicken with cheesy polenta and jalapeño jam

Method

1. Heat the oven to 190°C/170oC fan/gas 5 and line an oven tray with baking paper. Put the fillets in a bowl with the oil, chipotle paste, dried oregano and a pinch of salt and pepper. Mix until evenly coated, then sprinkle in the 1 tbsp polenta and toss again to coat.
2. Lay the chicken out on the lined oven tray and bake for 20 minutes.
3. Meanwhile, add the jalapeños, their brine and the sugar to a small saucepan over a medium heat. Simmer until syrupy (about 10 minutes), then set aside.
4. For the polenta, pour the stock into a large pan over a medium heat. Whisk in the polenta, then the butter. Stir regularly for 8-10 minutes until cooked and coming away from the sides of the pan. Stir in the cheese and most of the coriander until the cheese melts.
5. Divide the polenta between bowls, top with the chicken and a dollop of chilli jam, then scatter with the remaining coriander.