Hawayej-spiced chicken thigh cutlets

SERVES 4

Hawayej, a spice blend from Yemen, adds depth and complexity to simply roasted chicken thighs. A refreshing salad of cucumber, red onion, coriander and mint makes a fine accompaniment, and flatbread will help mop up all the juices. Or serve it with a bowl of Turkish cracked wheat salad (see recipe at right). 8 chicken thigh cutlets,

bone in, skin on 4 garlic cloves, crushed 2 tbsp olive oil

Pickled long green chillies and Greek-style yoghurt, to serve

HAWAYEJ SPICE MIX

1 tsp caraway seeds

1 tsp black peppercorns

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander seeds ½ tsp ground cardamom

¼ tsp ground cloves

1 Preheat oven to 220°C. For hawayej, dry-roast caraway seeds and black peppercorns in a frying pan over medium-high heat until fragrant (30 seconds to 1 minute; see cook’s notes p192). Coarsely crush with a mortar and pestle and stir in remaining spices.

2 Combine chicken, garlic and olive oil in a large bowl.

Add spice mixture and toss to combine. Spread chicken on an oven tray lined with baking paper and roast until golden and juices run clear when pierced with a skewer (18-22 minutes). Serve with pickled chillies and yoghurt.