From our amazing Minneapolis meatmonger, Frankie
Fasolaki (Braised Green Beans)
1-2 lbs chicken (breasts and/or thighs, can be bone-in, or boneless and cut into large chunks)
2 lbs fresh green beans, topped and tailed
(Optional) 2-3 medium potatoes, cut into quarters
1 large onion, chopped
1 large can crushed tomatoes
1 1/2 cups chicken stock
Olive oil for sautéing
1 tsp cumin
1/2 tsp cinnamon
salt and pepper to taste
1. First season chicken pieces with salt and pepper liberally. In a deep, heavy bottomed dish (such as a Dutch oven) on medium-high heat, saute the chopped onions in olive oil until they begin to soften, then add the cumin, mixing until incorporated.
2. Add the chicken pieces to the pan and sear on both sides for 3-4 minutes until a nice brown color all around.
3. Add the can of tomatoes and cinnamon and cook for 2-3 minutes on high heat until bubbling slightly.
5. Add beans and stock and cook covered on low heat for a further 30-40 minutes or until beans are tender and meat is cooked through. (Note: If adding potatoes to the recipe, increase the amount of stock used accordingly.)
Best served with toasted crusty bread to soak up that braising liquid!