Spicy cumin chicken thighs with green beans

Step 1

Bring a pot of water to a boil. Add green beans and a pinch of salt. Leave to simmer until the beans are cooked (do not overcook). Then drain them in a colander.

Step 2

While waiting for the beans to cook, mix the chicken thighs with all the other ingredients (including the oil).

Step 3

Heat up a frying pan (preferably a heavy-bottomed one) on a medium heat. Place in all the chicken thighs (do not overlap). Cook the first side until it turns golden brown (it takes around 6-8 minutes).

Step 4

Flip them over. Cook for a further 2 minutes. Then push the chicken thighs to one side of the pan. Tilt the pan a little to let the existing oil flow to the other side. Add drained green beans. Toss from time to time.

Step 5

When the second side of the chicken thighs are done, dish everything out. Serve warm with rice or potato. You can also slice the chicken into pieces then use as a filling for Chinese Spring Pancakes.