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• 6 Chicken Thighs
• 2 tablespoons Olive Oil
• 1 tsp Fennel Seeds
• 1 tsp Ground Cumin
• 1 tsp sweet smoked paprika
• 1 clove peeled crushed Garlic
• 1 tsp Red Wine Vinegar
• To serve Smoky Aïoli

step 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.

step 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.