Omar Allibhoy served up tasty Spanish style chicken supreme with butter beans and spring vegetables on Saturday Kitchen.

The ingredients are: 1 tsp fennel seeds, 1 tsp ground cumin, pinch paprika, pinch oregano, 2 chicken supremes, 2 tbsp extra virgin olive oil, plus extra for drizzling, salt and freshly ground black pepper.

For the spring vegetables: 3 tbsp extra virgin olive oil, 3 spring onions, trimmed and cut into chunks, 3 purple garlic cloves, whole, 14 morels, 6 asparagus spears, cut into chunks, 2 fresh thyme sprigs, 200g Judion butterbeans, from a jar, 100ml chicken glace (reduced chicken stock), 2 fresh tarragon sprigs, leaves finely chopped, salt and freshly ground black pepper.

See recipes by Omar in his book titled : Spanish Made Simple: 100 Foolproof Spanish Recipes for Every Day available from Amazon now.