- 8 skinless & boneless chicken thighs
- 1/2 tsp (2.5ml) dried chilli flakes
- 1 tsp (5ml) cumin seeds
- 1 tsp (5ml) ground coriander
- Salt and pepper to taste
- 2 Tbsp (30ml) olive oil
- 1 knob of butter
- 4 leeks, sliced & washed
- 1 Tbsp (15ml) fresh rosemary
- 1 Tbsp (15ml) fresh thyme
- 1 tin tomatoes
- 1 Tbsp sugar
- 1 chicken stock pot
- 1/2 cup (125ml) water
- 1/2 cup (125ml) fresh cream
- 150g green beans, stems removed
- 1 Tbsp (15ml) chopped fresh parsley
Season chicken with chilli flakes, cumin seeds, coriander, salt and pepper.
Heat a 30cm Le Creuset Signature Buffet Casserole, then add 1 Tbsp olive oil. Add the chicken, and fry until brown on both sides. Remove chicken from the pot, and set aside.
Add remaining oil to the same casserole, then add the butter and leeks. Cover with a lid and allow to sauté until the leeks are soft. Add rosemary, thyme, tomatoes, sugar, stock pot and water, then simmer for 5 minutes. Add the chicken and any juices to the pot, add cream and season with salt and pepper. Cover with a lid, then simmer for 20 minutes.
Pour boiling water over green beans and allow to stand for 1 minute. Drain, then rinse under cold water.
Once the chicken has cooked through, stir in the green beans and simmer for 2 minutes to heat them through. Sprinkle with chopped parsley to serve.
Image and recipe by Zola Nene.