Moorish Chicken with Mojo Picón

This dish is a combination of two of my favourite Spanish recipes - pinchos muranos (Moorish kebabs) and mojo picón (a fiery sauce from the Canary Islands).

Traditionally served on skewers, I have adapted the pinchos recipe to use whole chicken thighs instead for ease and to make this into a full meal. The sauce uses fried bread for thickness, olive oil for richness, garlic and chilli for heat and sherry vinegar for sharpness. I chose to serve mine simply with dressed lettuce and some padron peppers.

Moorish Chicken with Mojo Picón

Serves 4

oil

8 boneless, skinless chicken thighs

2 tsp hot pimentón/paprika

2 tsp ground cumin

2 tsp dried oregano

2 tbsp fresh thyme leaves

2 garlic cloves, finely chopped

sea salt and freshly ground black pepper

For the mojo picón:

2 thick slices sourdough

4–5 tbsp Spanish olive oil, plus extra for frying

2 garlic cloves

2-3 tsp dried chilli flakes (to taste)

1 tsp cumin seeds

1 tsp sweet pimentón/paprika

2 tsp sherry vinegar

sea salt

Place the chicken in a large mixing bowl and add the pimentón/paprika, cumin, some black pepper, oregano, thyme and garlic. Mix well, drizzle over a little olive oil and leave to marinate for at least half an hour (but up to two days is fine).

Meanwhile, make the mojo picón. Start by frying the bread in a little olive oil, drain on kitchen paper and tear into pieces. Using a pestle and mortar or food processor, mash together the garlic, chilli, cumin seeds, pimentón/paprika, fried bread, vinegar and salt until you have a smooth paste. Start adding the olive oil in a thin drizzle while you are still mixing.

When you are ready to cook heat the grill or in a griddle pan to a very high heat. Cook for about 4 minutes on each side – you want them to be cooked through but still juicy on the inside. Season with salt and pepper and serve with the mojo picón, dressed lettuce and seared padron peppers (if you like).