5-6 chicken thighs (fillets if you don’t like bones), skinned
A good handful of green beans, topped and tailed
20g dill, thicker stalks removed and fronds roughly chopped
Lemon juice to taste
Salt and black pepper to taste
Heat the oil in a medium sized saucepan. Add the whole spices from the packet and stir-fry for 20 seconds or until they puff up.
Add in both sauces and bring to a boil. Add the chicken and return to a gentle simmer, cover and cook for 20m (35m if the bone is in), giving the pot the occasional stir and adding a splash of water if the pot is drying out.
Add the green beans and dill and cook for a further 5 minutes or until the chicken and beans are both cooked through. Season lightly but a fair amount of freshly ground black pepper. Squeeze in lemon juice to taste and serve.
In a 10 minute hurry?
Dice chicken fillets into 1” cubes and add the chicken and beans at the same time, cook until done. Around 5-6m.
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