Cumin Roasted Chicken

Lay the chicken in the pan skin side down and fry until the skin is golden 4-5 mins, turn and cook for 1-2 mins on the other side then transfer to a baking tray. Roast on the top shelf of your oven until the skin is golden and crispy, 25-30 mins. IMPORTANT: The chicken is cooked when the it is no longer pink in the middle!

Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the shallot and fry until soft, 4-5 mins. Stir in half the garlic and cook for 1 minute.

Pour in the water for the rice (see ingredients for amount) into the pan with the shallot and bring to the boil. When boiling, add the stock powder, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While everything cooks, zest the lime then cut it in half. Trim the green beans. Pop your frying pan back on medium high heat and add the green beans. Stir fry until charred and tender, 4-5 mins. Stir in the garlic and cook for 1 minute, remove from the heat. When the rice is cooked, fluff it up with a fork. Stir in the lime zest and a squeeze of lime juice. Taste and add more lime juice, salt and black pepper as you like.