Name: Orange chicken with cumin and paprika
Total time: 20 min
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 heaped tsp cumin seeds; 4 skinless chicken breasts cut into chunks; 1 tsp smoked sweet paprika; 1 tsp ground turmeric; 1 large clove garlic crushed; 1 small or ½ large orange zested and juiced, plus wedges to serve; 2 tbsp olive oil

1 heaped tsp cumin seeds
4 skinless chicken breasts
cut into chunks
1 tsp smoked sweet paprika
1 tsp ground turmeric
1 large clove garlic
crushed
1 small or ½ large orange
zested and juiced, plus wedges to serve
2 tbsp olive oil

Method

step 1
Toast the cumin seeds in a dry pan until fragrant then grind to a powder using a pestle and mortar.
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).
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.