Smoky chicken skewers — chunks of chicken thigh marinated in fennel, cumin, smoked paprika and garlic, then seared until charred. Quick and full of flavour, lovely with smoky aïoli.
- 6 Chicken Thighs
- 2 tablespoons Olive Oil
- 1 tsp Fennel Seeds
- 1 tsp Ground Cumin
- 1 tsp Sweet Smoked Paprika
- 1 clove peeled crushed Garlic
- 1 tsp Red Wine Vinegar
- To serve Smoky Aïoli
Video
Preparation
- You need 15 skewers — if wooden, soak them in water for 10 minutes. Cut the chicken into 3cm pieces and place in a bowl. Add 1 tbsp olive oil, the spices, garlic and vinegar, toss well, and season. This can be done up to a day ahead and refrigerated.
- Thread 2–3 pieces onto each skewer. Pour the remaining oil into a frying pan or rub onto a griddle pan. Get the pan hot and sear the chicken for 3–4 minutes 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.
