Ingredients

• 500g fresh green beans – topped and tailed

• 1 onion – diced

• 1 clove garlic – minced

• 1 can crushed tomatoes (use half)

• 1 tsp cumin

• Salt and pepper – to taste

• 1 tsp chicken stock

• 1 tsp oregano

• 4 chicken thighs OR 2 chicken breasts

• 4 potatoes – peeled and cut into large chunks

Instructions

1. Prepare the Chicken

• Wash the chicken and cut it into large chunks. If using thighs, halve them; if using breasts, cut into quarters.

• Heat olive oil in a pan over medium heat, add the chicken pieces, and brown them on all sides. Set the chicken aside.

2. Start the Sauce

• In a large pot, heat a little olive oil over medium heat.

• Add the diced onion and sauté until translucent, about 3-5 minutes.

• Add the minced garlic and sauté for another minute until fragrant.

3. Add Tomatoes and Seasonings

• Pour in half a can of crushed tomatoes.

• Add a pinch of sugar, salt, pepper, cumin, and oregano. Stir well to combine.

• Cook while stirring until the sauce starts to bubble and slightly thicken, allowing some of the liquid to evaporate.

4. Combine Ingredients

• Add the browned chicken pieces and fresh green beans to the pot.

• Pour in enough chicken stock to reach halfway up the ingredients in the pot.

• Cover the pot with a lid and let it cook for 20 minutes on medium heat.

5. Add the Potatoes

• After 20 minutes, add the potato chunks to the pot.

• Check the seasoning and add more salt and pepper if needed.

• Continue to cook, covered, until the potatoes are soft, about 15-20 minutes.

6. Final Touches

• Avoid over-stirring as it can break up the ingredients; instead, gently shake the pot to distribute flavours.

• The dish should have a little juice at the end.

7. Serve and Enjoy

• Serve hot, straight from the pot. Enjoy the savoury flavours of tender chicken, fresh vegetables, and aromatic spices in this satisfying meal.