Spicy cumin chicken thighs with green beans




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Quick to cook and difficult to fail, spicy cumin chicken thighs with green beans is inspired by a popular Chinese street food. An easy pan-fried dish full of flavour. 
This is not a classic Chinese dish, but inspired by a popular street food I used to have back in my home province of Gansu, in China. It’s called Yang Rou Chuan In my recipe, I use both cumin powder and whole cumin seeds, the same for chilli too (both powder and flakes). This helps to maximize the fragrance of the spices, and to create an appealing finished look. If you are not accustom to very hot food, please feel free to reduce the amount of chilli powder and flakes (or use milder ones). However, I wouldn’t suggest reducing the cumin as it’s really the soul of this dish.

Quick to cook and difficult to fail, spicy cumin chicken thighs with green beans is inspired by a popular Chinese street food. An easy pan-fried dish full of flavour.

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
  • 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.
Recipe Source:redhousespice.com
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