Chicken Tapas

Name: Chicken Tapas
Cuisine: Spanish
Ingredients: salt and freshly ground black pepper; 45 ml red wine vinegar; 1 bay leaf for marinade and a few more to skewer with the chicken tapas; 5 ml smoked paprika; 500 g cubed (2.5 cm) chicken breast; 3 cloves garlic, crushed; 5 ml each fennel seeds, cumin and coriander seeds; 45 ml olive oil; lemon juice; 30 ml dried oregano

Preparation info

Difficulty
Easy

Appears in

Braai the Beloved Country

By Jean Nel

Published 2014

About

The spices here are pure Spanish and need a glass of sherry to help them down.

Ingredients

500 g cubed (2.5 cm) chicken breast
5 ml

Africa
Europe
South Africa
Spain
Starter
Gluten-free
Mediterranean

Method

Soak wooden skewers in cold water for 10 minutes.

Put the fennel, cumin and coriander seeds into a small frying pan. Dry-fry for a few seconds, shaking the pan from side to side. The aroma should fill your kitchen. Crush seeds with a mortar and pestle. Add all the other ingredients, stir well. Add to cubed chicken. Cover and refrigerate.

Thread the chicken onto soaked skewers wi