This started as an experiment to bring a barbecue feel to my little Paris kitchen. Rubbing meat or vegetables with sweet and savoury spices before roasting or sizzling on a grill is what summer nights are all about. The dry-roasted spices release pervasive aromas, even in an oven, and paired with a crunchy, sweet salad, you have a fine outdoor supper. Don’t be afraid to play with combinations and quantities of spices to create your own bespoke spice rub.
Spicy masala chicken
Serves 2, generously
1 tbsp sumac
1 tbsp ground ginger
1 tbsp turmeric
1 tbsp cumin
1 tbsp sesame seeds
½ tbsp cinnamon
½ tbsp chilli powder
½ tbsp sugar
½ tbsp sea salt
6 boneless chicken thighs, skin off
1 tbsp olive oil
For the salad:
1 mango, peeled and cubed
10 cherry tomatoes, halved
½ red onion, peeled and sliced
Small bunch coriander, chopped
2 tbsp peanuts, toasted and crushed
For the dressing:
Juice of 2 limes
1 tbsp fish sauce
2 tsp sugar
1 red chilli, deseeded and sliced
Preheat the oven to 200C and take the chicken thighs out of the fridge. Measure out all the spice mix ingredients in a big bowl. Toss the chicken thoroughly in the spices, so it is well coated.
Line a baking tray with foil and add the chicken thighs, drizzle with the oil and bake for 25 minutes, until cooked through and with a nice spice crust.
In the meantime, make the salad. Mix together the dressing ingredients in a large bowl. Add the mango, tomatoes, onion and coriander and toss well. Scatter the peanuts over the top. Serve the chicken in slices with the salad on the side.
