Warm up this autumn with this Mexican chicken with chipotle, oregano & tinned tomatoes. Accompanied by our Doriano Sea Salt crackers of course. See the recipe below: . Cooking and prep time: 50 minutes Serves 4 . *2 tbs olive oil *2 white onions, finely sliced *3 cloves garlic, chopped *2 tbs wild oregano *½ tsp chipotle chilli flakes *½ tsp smoked paprika *¼ tsp ground cinnamon *1 400g tin of tomatoes *1tbs tomato puree *2 organic free-range chicken breasts salt and pepper . To serve *1 avocado diced *2 spring onions, very finely sliced *2 limes, juiced *handful coriander, finely chopped *salt and pepper *sour cream to dollop . Method: *Heat your olive oil and add onions and a pinch of salt into the pan and fry gently over a low heat until translucent, this should take about ten minutes. *Then add in your garlic and dry spices and stir to coat all the onions. *Pour in your chopped tomatoes and fill the can with water and pour that into your pan too, along with the tomato puree and bri...