Preheat oven to 160C.
Cook the onion, garlic and chilli in a non-stick pan over high heat with a little water so it doesn't stick. (Or use a stove- and oven-proof dish so you can transfer straight from cooktop to the oven. Plus, only one dish to wash up. Winning.)
Once onions are translucent, add chicken thigh fillets and cook until well browned on both sides.
Add red wine vinegar and swirl around pan to deglaze.
Add the spices and tomatoes and bring to high heat.
Once tomatoes are bubbling turn stove off and either transfer to a large ovenproof dish, or if you're using an oven-safe pan, whack it straight into the oven.
Cook for 15 minutes, then turn chicken and cook for another 15 minutes.
After 30 minutes, add the black beans, stir through and cook for another 15 minutes. Total oven-cooking time: 45 minutes.