- 6 boneless, skinless chicken thighs (about 500g/1lb 2oz)
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp fennel seed, crushed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika (pimenton)
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 1 garlic clove, crushed
- 1 tsp red wine vinegar
- smoky aïoli, to serve (see tips below)
You need 15 skewers: if wooden, soak in water for 10 mins. Cut chicken into 3cm pieces and place in a bowl. Add 1 tbsp olive oil, the spices, garlic and vinegar, toss well and season. You can do this up to a day before and refrigerate.
Thread 2-3 pieces on each skewer. Pour remaining oil in a frying pan or rub onto a griddle pan. Get the pan hot and sear the chicken for 3-4 mins on each side – you may have to do this in batches, keeping the cooked skewers warm in a low oven. Serve with smoky aïoli if you like.
Smoky aïoliMix together 8 tbsp mayonnaise, 2 crushed garlic cloves, 1 tsp paprika and a squeeze of lemon juice.