This orange chicken recipe was written by Sabrina Ghayour, inspired by her travels in Seville. She says: “This region of Spain, rich in influence from the rule of the Moors, feels so comfortable and familiar to me in many ways. From Arab words used locally to the stunning architecture of the Alcázar and popular tiles and patterns all over the city. The food is spectacular and Moorish influence is very much alive and well on menus throughout Seville, as seen in the dish pincho morunos, skewered meat marinated in earthy spices such as cumin, turmeric and smoked paprika. You can skewer these chicken chunks once cooked as I usually find skewering them in advance makes cooking them evenly a bit fiddly.”
Ingredients
- cumin seeds 1 heaped tsp
- skinless chicken breasts 4, cut into chunks
- smoked sweet paprika 1 tsp
- ground turmeric 1 tsp
- garlic 1 large clove, crushed
- orange 1 small or ½ large, zested and juiced, plus wedges to serve
- olive oil 2 tbsp
Method
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Step 1
Toast the cumin seeds in a dry pan until fragrant then grind to a powder using a pestle and mortar.
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Step 2
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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Step 3
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.
*This recipe is gluten free according to industry standards
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Nutritional Information
- Kcals 247
- Fat 8.7g
- Saturates 1.6g
- Carbs 1.5g
- Sugars 1.1g
- Fibre 0.6g
- Protein 40.5g
- Salt 0.2g