Spiced Chicken Thighs with Preserved Lemon and Green Beans
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 3 garlic cloves
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 2 preserved lemon
- 300 g green beans
- 200 ml chicken stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 572 kcal
- Protein
- 45.1 g
- Carbohydrate
- 5.5 g
- of which sugars
- 2.1 g
- Fat
- 39.8 g
- of which saturates
- 10.2 g
- Fibre
- 3.2 g
- Salt
- 2.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the chicken thighs with the garlic, ground cumin, ground turmeric and olive oil in a roasting tin.
- 2
Finely chop the preserved lemon and scatter it over the chicken, then pour the chicken stock around.
- 3
Roast for 30 minutes, until the chicken is cooked through with no pink remaining and the juices run clear.
- 4
Scatter the green beans around the chicken and roast for a further 10 minutes, until tender.
- 5
Serve straight from the tin.
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