OK it takes a while to prepare butit is sooooo worth it!
5 boneless chicken thighs
salt and freshly ground black pepper
200g runner beans topped+tailed, sliced shoestring style (down the middle lengthways)
2 handfulls of cherry tomatoes, halved
8-12 fresh* mint leaves finely sliced
Pencil thick bundle of fresh chives, chopped
1 tsp chopped fresh dill
1 tblsp fresh lime juice
3 tblsp extra virgin olive oil
Method
1) Preheat the oven to 230*C/ 450*F/ Gas mark 8
Season the chicken thighs then put them in the oven for 35-45 minutes, (after 25mins go to no.2) or until the skin is crisp.(if using bone thighs cook for 50 mins)
Pull the checken into thick shards as soon as it is cool enough and discard the skin.
2) After the chicken has been cooking for about 25 mins bring a large saucepan of salted water to the boil over a high heat, then throw in the beans. Cook them uncovered for 2-3 minutes after the water has returned to the boil - they should be just tender.Drain the beans thoroughly.
3) Tip the beans into a large warmed bowl and add the chicken, tomatoes and herbs.
Whisk the lime juice, oil and herbs together, pour it into the beans/chicken and toss thoroughly, serve warm
Yumeee!
