To make the Spicy Chicken

1. Put the chicken thighs aside and place all the other ingredients in a mixing bowl.
2. Mix everything together with a spatula or whisk into a paste.
3. Add the chicken thighs to the paste and really rub the paste into the chicken.
4. Cover the chicken with cling film and leave in the fridge for 10 – 15 minutes.
5. Place an oven tray in a preheated oven (190c/gas mark 5) and leave for 5 – 10 minutes.
6. Place the marinated chicken thighs on the preheated oven tray and roast for 20 minutes until the chicken is cooked all the way through.

To make the Minted Green Bean Salad

1. Trim the runner beans with a peeler or small sharp knife.
2. Cook the trimmed runner beans in boiling salted water for three minutes and then refresh in cold water to maintain their green colour. Drain the runner beans in a colander.
3. Pick the leaves from the mint and finely chop with a sharp knife.
4. Place the crème fraîche in a large mixing bowl, add the chopped mint, season with salt and pepper and mix thoroughly.
5. Add the cooked runner beans and baby spinach leaves and mix, coating all with the crème fraîche.

To Serve

1. Place the cooked chicken thighs on a large serving plate and drizzle with a little cold pressed rapeseed chilli oil, if desired.
2. Place the minted runner bean salad in a serving bowl.
3. Serve with some steamed rice if required.