Chili Cumin Chicken Thighs
Quick to cook and intensely flavorful, chili cumin chicken thighs make a great weekday dinner paired with crunchy vegetables.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 chicken thighs (skinless & boneless )
- ½ teaspoon salt
- 2 teaspoon chilli flakes
- 1 teaspoon ground chili (see note 1)
- 2 teaspoon whole cumin seeds
- 1 teaspoon cumin powder
- 1 tablespoon neutral cooking oil
- 10 oz green beans (or broccoli (see note 2))
- ½ teaspoon salt
Instructions
- 1
Marinate the chicken
- 2
Put chicken thighs into a large bowl. Add salt, chili flakes, ground chili, cumin seeds, cumin powder, and cooking oil. Mix well and leave to marinate.
- 3
Blanch the vegetable
- 4
Bring about 4 cups (1 liter) of water to a boil. Add green beans and salt. Leave to simmer until the beans are slightly undercooked (Do not overcook). Drain well and set aside.
- 5
Sear the chicken
- 6
Once the vegetable is done, heat a large skillet/frying pan, preferably with a heavy bottom, over medium heat. Place the marinated chicken in a single layer (spread the pieces as flat as possible).
- 7
Pan-fry until the first side turns golden. Flip over and cook for a further 2 minutes.
- 8
Combine the dish
- 9
Push the chicken to one side. Tilt the skillet a little to let the existing oil flow to the other side. Add drained green beans. Leave them to sizzle in the oil.
- 10
Once the chicken thighs are fully cooked (see note 3) and the beans start to wilt, dish out and serve immediately.