Smoky chicken skewers

• boneless, skinless chicken thighs↗6

  (about 500g/1lb 2oz)

• olive oil↗2 tbsp tbsp
• fennel seed1 tsp tsp

  crushed

• ground cumin↗1 tsp tsp
• sweet smoked paprika↗1 tsp tsp

  (pimenton)

• garlic clove↗1

  crushed

• red wine vinegar↗1 tsp tsp
• smoky aïoli↗

  to serve (see tips below)

Step-by-step instructions

1. 1

   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.

2. 2

   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.