Wash the chicken with vinegar and salt. Rinse it and dry it with paper towel.
In a bowl, add the minced garlic (3 cloves), add 1 tsp paprika, 1 tsp pepper, 1 tsp turmeric, 1 tsp cumin and salt to taste, the tomato paste, the tsp of ground coriander, the lemon juice and 3 tbsp of olive oil and mix all together.
Add the chicken to the spice bowl, mix well and cover with cling film and leave in the fridge for a minimum of 2 hours (whole night would be perfect).
Pour the chicken onto a baking tray and bake in a 180c oven for 35 to 45 minutes or until golden.
Boil the beans in salty water for 2 minutes, drain and put in icy water to keep the colour and crunchiness.
In a sauce pan, add 2 tbsp of olive oil on a medium heat, add 2 cloves of garlic and sauté for 2 minutes.
Add the diced tomatoes, the diced bell pepper, salt and pepper and cook for 10 to 15 minutes.
Blend the tomatoes and peppers to obtain a smooth silky sauce.
Put the sauce back in the saucepan and add the beans to it, stir well and cook for another 2 minutes.
Serve your chicken on a nice platter on a bed of tomato and pepper sauce, green beans and sprinkle some fresh coriander on top. Bon appetite!