Spicy cumin chicken thighs with green
beans
Ingredients
·
300g / 10oz green
beans
·
1 pinch salt
·
6 skinless, boneless
chicken thighs
·
1/2 teaspoon salt
·
1 teaspoon cumin
powder
·
2 teaspoons whole
cumin seeds
·
1 teaspoon chilli
powder
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2 teaspoons chilli
flakes
·
1 tablespoon vegetable
oil
Instructions
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.
2. While waiting for the beans to cook, mix the
chicken thighs with all the other ingredients (including the oil).
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).
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.
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 tortillas.
Source https://redhousespice.com
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