Smoky Chicken Skewers

Ingredients

• 6chicken thighs, boneless; cut into 3cm pieces
• 2 tbspolive oil, 1 tbsp for seasoning, 1 tbsp for pan
• 1 tspfennel seeds
• 1 tspground cumin
• 1 tspsweet smoked paprika
• 1 clovegarlic, peeled and crushed
• 1 tspred wine vinegar
• smoky aïoli, to serve; optional

Method

1. 1

   If using wooden skewers, soak 15 in water for 10 minutes. Cut the chicken thighs into 3cm pieces and place in a bowl. Add 1 tbsp olive oil, the fennel seeds, cumin, smoked paprika, garlic and red wine vinegar. Toss well and season. Can be done up to a day ahead and refrigerated.

2. 2

   Thread 2–3 chicken pieces onto each skewer. Pour the remaining 1 tbsp oil into a frying pan or rub onto a griddle pan. Heat the pan until very hot, then sear the chicken skewers for 3–4 minutes on each side. Cook in batches if needed, keeping cooked skewers warm in a low oven.

3. 3

   Serve with smoky aïoli if desired.