Spicy chicken with tomatoes and green beans

Tam West

I particularly like the flavour and texture combination of beans, chilli and tomatoes, and everyone likes chicken (except vegetarians).

Ingredients

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 (Main)
1 Tbsp	Sweet smoked paprika
½ cup	Red wine
2 cans	Chopped tomatoes in juice, 400g each (Main)
250 g	Green beans, stalk ends cut off (Main)

Directions

1. 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.
2. When almost ready, drop the beans into a saucepan of boiling water. Bring back to the boil and drain well.
3. Stir the beans into the chicken mixture. Taste, season and serve. Good with rice or potatoes.

More of Ray's autumn casseroles

• Pork meatballs with vegetable and cannellini beans
• Tofu braised with greens