300 g green beans, 10oz
1 pinch salt
6 chicken thighs, skinless & boneless
½ teaspoon salt
1 teaspoon cumin powder
2 teaspoon whole cumin seeds
1 teaspoon chilli powder
2 teaspoon chilli flakes
1 tablespoon cooking oil
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.
While waiting for the beans to cook, mix the chicken thighs with all the other ingredients (including the oil).
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).
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.
When the second side of the chicken thighs are done, dish everything out. Serve warm with rice or potato.