Optional 2 tbsp natural yoghurt with grated lemon rind sprinkled on top
Put oven on 200 degrees fan. Cut potatoes in to half new potatoes size. Boil in a pan for 10-15 min until fork tender. Once cooked drain and leave them to dry.
While the potatoes are cooking put the baharat on the plate with a pinch of salt and rub the chicken thighs in them.
Fry the chicken thighs skin side down and cook for 5-7 min until crispy. Put the chicken thighs on a baking tray skin side up and put in the oven for 15 min (or until cooked through ).
While the chicken is in the oven put the drained potatoes, ground turmeric and coriander seeds in a frying pan and cook for 4 min/ until beginning to crisp. Whilst doing this cook the green beans too.
Once the potatoes are beginning to crisp add the chopped garlic and chilli and juice of a 1/2 lemon. Cook for 2 min or until fragrant. Serve everything with a dollop of the optional natural yoghurt if you like.