Moruños spiced chicken with sobrasada and yoghurt recipe
 Moruños is a Spanish kebab-style tapas dish, made here with richly marinated chicken thighs and served with yoghurt. 1 tbsp coriander seeds, dry toasted1 tbsp ground coriander 1 tbsp cumin seeds, dry toasted 1 tbsp ground cumin1 tbsp dried oregano 1 tbsp mild smoked paprika2 fresh thyme sprigs, leaves picked3 garlic cloves, finely choppedsmall handful coriander, leaves and stalks1 preserved lemon6 fresh mint leaves150–200ml/¼–⅓ pint olive oil, plus extra to loosen if necessary2 boneless chicken thighs, skin removed and kept for garnish 1 tbsp coriander seeds, dry toasted 1 tbsp ground coriander 1 tbsp cumin seeds, dry toasted 1 tbsp ground cumin 1 tbsp dried oregano 1 tbsp mild smoked paprika 2 fresh thyme sprigs, leaves picked 3 garlic cloves, finely chopped small handful coriander, leaves and stalks 1 preserved lemon 6 fresh mint leaves 150–200ml/¼–⅓ pint olive oil, plus extra to loosen if necessary 2 boneless chicken thighs, skin removed and kept for garnish 250g/9oz plain yoghurt1 tsp ground cumin 1 lemon, juice and zest6–8 fresh mint leaves, finely chopped 250g/9oz plain yoghurt 1 tsp ground cumin 1 lemon, juice and zest 6–8 fresh mint leaves, finely chopped chicken skin from 2 chicken thighs (see above)pinch sea salt chicken skin from 2 chicken thighs (see above) pinch sea salt 100g/3½oz sobrasadahandful fresh chives, finely chopped 100g/3½oz sobrasada handful fresh chives, finely chopped Method To make the moruños spiced chicken, mix everything except the chicken together in a bowl until combined.Add the chicken, cover and marinate in the fridge for at least 2 hours, or ideally overnight.The next day, depending on the size of the thighs, cut each one in half or into three pieces. Put a large non-stick frying pan over medium-high heat and fry the chicken until cooked through. This will take around 10 minutes. To make the cumin yoghurt, combine all the ingredients in a bowl. Reserve until needed. To make the crispy chicken skin, preheat the oven to 200C/180C Fan/Gas 6.Lay a piece of greaseproof paper on a baking tray, spread out the chicken skin into one thin layer, then sprinkle with sea salt. Lay another piece of greaseproof on top. Cook until golden and crispy. Once cooked, set aside for garnish.To serve, gently heat the sobrasada in a small saucepan until it loosens into a warm dressing.Spread the cumin yoghurt over a plate, then put the cooked chicken on top and dress with the softened sobrasada. Top with crispy chicken skin and the chopped chives. To make the moruños spiced chicken, mix everything except the chicken together in a bowl until combined. To make the moruños spiced chicken, mix everything except the chicken together in a bowl until combined. Add the chicken, cover and marinate in the fridge for at least 2 hours, or ideally overnight. Add the chicken, cover and marinate in the fridge for at least 2 hours, or ideally overnight. The next day, depending on the size of the thighs, cut each one in half or into three pieces. Put a large non-stick frying pan over medium-high heat and fry the chicken until cooked through. This will take around 10 minutes. The next day, depending on the size of the thighs, cut each one in half or into three pieces. Put a large non-stick frying pan over medium-high heat and fry the chicken until cooked through. This will take around 10 minutes. To make the cumin yoghurt, combine all the ingredients in a bowl. Reserve until needed. To make the cumin yoghurt, combine all the ingredients in a bowl. Reserve until needed. To make the crispy chicken skin, preheat the oven to 200C/180C Fan/Gas 6. To make the crispy chicken skin, preheat the oven to 200C/180C Fan/Gas 6. Lay a piece of greaseproof paper on a baking tray, spread out the chicken skin into one thin layer, then sprinkle with sea salt. Lay another piece of greaseproof on top. Cook until golden and crispy. Once cooked, set aside for garnish. Lay a piece of greaseproof paper on a baking tray, spread out the chicken skin into one thin layer, then sprinkle with sea salt. Lay another piece of greaseproof on top. Cook until golden and crispy. Once cooked, set aside for garnish. To serve, gently heat the sobrasada in a small saucepan until it loosens into a warm dressing. To serve, gently heat the sobrasada in a small saucepan until it loosens into a warm dressing. Spread the cumin yoghurt over a plate, then put the cooked chicken on top and dress with the softened sobrasada. Top with crispy chicken skin and the chopped chives. Spread the cumin yoghurt over a plate, then put the cooked chicken on top and dress with the softened sobrasada. Top with crispy chicken skin and the chopped chives.