for the marinade:
• ½ teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 2 cloves
• 1 heaped tablespoon sweet smoked paprika
• zest and juice of 1 orange
• a small bunch of fresh thyme, leaves picked and very finely chopped (I grow it but otherwise dried will suffice)
• 4 garlic cloves, peeled and very finely chopped
• 150ml tomato sauce (or ketchup)
• 6 tablespoons balsamic vinegar (or black vinegar)
• 4 chicken breast fillets skin removed (that's just a personal preference)
• sea salt and freshly ground black pepper
• a handful of fresh coriander, leaves picked and chopped (or parsley)
1. Crush the cumin, fennel seeds and cloves in a pestle and mortar. (or suribachi, or just bang them lots with a rolling pin)
2. Mix with the paprika, orange zest and juice, thyme, garlic, ketchup and balsamic vinegar.
3. Season the chicken fillets with salt and pepper.
4. Completely coat the chicken in the marinade.
5. Marinate for at least an hour and up to a day. (or 30 minutes if you're teaching a cooking class)
6. When you're ready to cook, put the meat on to a barbecue or under a hot griller for 15 to 20 minutes or until nicely charred. (If using a fish griller make sure the meat isn't too high and touching the elements)
7. Every time you turn the meat, brush it generously with the leftover marinade so you build up a sticky, blackened glaze.
8. When done, rest for 5 minutes.
9. While waiting for the meat boil the rest of the marinade (it's had raw meat in it) to use as sauce.
10. Slice the meat and sprinkle the chopped coriander and serve with lemon wedges.
I usually marinade in lemon juice so when I discovered this recipe back in June sometime I was a bit worried it would be really sweet and a bit offputting but the combination of flavours really works!