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Seville: Cumin, Orange, Paprika Chicken |
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| Serves 4 |
Prep 5 mins |
Cooking 15 mins |
Easy |
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+ 1h marinating |
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My rating |
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Ingredients |
1 heaped tsp cumin seeds
4 skinless chicken breasts, cut into chunks
1 tsp smoked sweet paprika
1 tsp ground turmeric
1 small orange or 1/2 large, zested and juiced, plus wedges to
serve
2 tbsp olive oil
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Toast the cumin seeds in a dry
pan until fragrant then grind to a powder using a pestle
and mortar.
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Put the chicken in a shallow
bowl with all the other ingredients, plus some freshly
ground black pepper. Toss in the marinade, then cover and
leave at room temperature for 1 hour (or in the fridge
overnight).
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Heat a large griddle or frying
pan over a medium-high heat. Season the chicken
generously with salt, mix well and then add to the pan
without shaking off any excess marinade. Leave for 2-3
minutes without moving, to char and brown, then turn the
chicken pieces over and cook for a further 2-3 minutes,
until cooked through - you might need to do this in two
batches. Skewer, if you like, and serve with extra orange
wedges for squeezing over.
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DAILY
DINNERS 
