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Moruños spiced chicken with sobrasada and cumin yoghurt
Fruit and vegetables
1 tbsp ground
coriander
2 fresh
thyme
sprigs, leaves picked
3
garlic
cloves, finely chopped
small handful
coriander
, leaves and stalks
1 preserved
lemon
6 fresh
mint
leaves
1
lemon
, juice and zest
6–8 fresh
mint
leaves, finely chopped
handful fresh
chives
, finely chopped
Cooking ingredients
1 tbsp
coriander seeds
, dry toasted
1 tbsp
cumin
seeds, dry toasted
1 tbsp ground
cumin
1 tbsp dried
oregano
1 tbsp mild
smoked paprika
150–200ml/¼–⅓ pint
olive oil
, plus extra to loosen if necessary
1 tsp ground
cumin
pinch
sea salt
Dairy, eggs and chilled
250g/9oz plain
yoghurt
Meat, fish and poultry
2 boneless
chicken thighs
, skin removed and kept for garnish
chicken skin from 2
chicken thighs
(see above)
Other
100g/3½oz sobrasada
Back to recipe
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