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Method

1. To make the chilli chicken, put the chicken in a large pan with all the ingredients and cover with water. Bring to a simmer and then skim off any scum that rises to the top, turn down the heat and gently poach the chicken for 45 minutes, continuing to skim now and again.

2. Remove from the heat once the chicken is cooked. ÌýAllow to cool and pull the meat from the carcass using your hands. Set aside the pulled meat and reserve the poaching liquid and vegetables. Squeeze the garlic out of the peel.

3. To make the sauce, crush the allspice berries in a pestle and mortar. Add the oil to a frying pan on high heat, then add the allspice berries along with the squeezed garlic, reserved vegetables, tarragon, nutmeg and 150ml/5fl oz of the poaching liquid. Simmer for 10–15 minutes. Then add the lime juice.

4. Using a hand blender or food processor, blend the sauce to make a smooth purée, taste and season with salt and freshly ground black pepper. If the sauce looks like it needs to be thicker, tip back into the pan and cook until reduced and coats the back of a spoon. Spoon the sauce over the pulled chicken, stir and keep warm.

5. To make the garnish, heat the oil in a pan on medium heat and add the onion and garlic. Cook until softened, then add the cumin and some coriander stalks.ÌýAdd the drained beans and a ladle of the chicken cooking liquid. Simmer for 10 minutes and then remove when most of the liquid has evaporated. Stir in the shredded lettuce and chopped coriander.ÌýÌý

6. To serve, spoon some black beans into each tortilla, add some pulled chicken and the chilli sauce, top with the soured cream and ricotta cheese. Wrap and roll, slice and serve.