8 skinless & boneless chicken thighs

1/2 tsp (2.5ml) dried Chilli Flakes

1 tsp (5ml) cumin seeds

1 tsp (5ml) ground coriander

Salt and pepper to taste

2 Tbs (30ml) olive oil

Knob butter

4 leeks, sliced & washed

1 Tbs (15ml) fresh rosemary

1 Tbs (15ml) fresh thyme 

1 tin tomatoes

1 Tbs sugar

1 chicken stock pot

1/2 cup (125ml) water

1/2 cup (125ml) fresh cream

150g green beans, stems removed

1 Tbs (15ml) chopped fresh parsley

Season chicken with Chilli Flakes, cumin seeds, coriander, salt and pepper.

Heat 30cm Le Creuset buffet casserole, then add 1 Tbs olive oil.

Add the chicken, and fry until brown on both sides.

Remove chicken from the pot, and set aside.

Add remaining oil to the same pan, then add butter and leeks. Cover with a lid and allow to sauté until the leeks are soft.

Add rosemary, thyme, tomatoes, sugar, stock pot and water, then simmer for 5 minutes.

Add the chicken and any juices to the pot, add cream and season with salt and pepper.

Cover with a lid, then simmer for 20minutes.

Pour boiling water over green beans and allow to stand for 1 minute. Drain, then rinse under cold water.

Once the chicken has cooked through, stir in the green beans and simmer for 2 minutes to heat then through.

Sprinkle with chopped parsley to serve.