Spicy chicken with tomatoes and green beans
Photo by Tam West
I particularly like the flavour and texture combination of beans, chilli and tomatoes, and everyone likes chicken (except vegetarians).
|4 Tbsp||Boutique extra virgin olive oil|
|1 large||Onion, finely chopped|
|3 large||Garlic cloves, finely chopped|
|1 pinch||Chilli flakes, make it a large pinch|
|2 sprigs||Thyme, use large sprigs|
|1 Tbsp||Cumin seeds, toasted in a dry pan until fragrant and just darkening in colour|
|800 g||Boneless chicken thighs, free range, halved|
|1 Tbsp||Sweet smoked paprika|
|½ cup||Red wine|
|2 cans||Chopped tomatoes in juice, 400g each|
|250 g||Green beans, stalk ends cut off|
- Heat the oil in a metal casserole or deep frying pan and add the onion, garlic, chilli flakes, thyme, cumin seeds and chicken. Fry gently, stirring occasionally for 10 minutes or until the onion is soft. Stir in the paprika well. Add the wine, mix well and let it bubble for 30 seconds. Add the tomatoes, mix well, boil, cover and boil gently for 30 minutes.
- When almost ready, drop the beans into a saucepan of boiling water. Bring back to the boil and drain well.
- Stir the beans into the chicken mixture. Taste, season and serve. Good with rice or potatoes.
More of Ray's autumn casseroles