Ingredients

• 600g x Chicken thighs, boned, skin on

• Best quality Olive oil

• 2 x Teaspoons ground Cumin - see note below

• 2 x Teaspoons ground Coriander - see note below

• 2 x Teaspoons Sumac - essential when replacing salt

• 1/4 x Teaspoon chilli flakes - or more to your taste

• 2 x Tablespoons white wine

• 1 x Tablespoon Lemon zest

• 1 x Cup Creme Fraiche

• 20g x Butter - low salt

• Black pepper to taste

• 1/2 x Cup fresh mint - optional

Preparation

In a bowl mix the spices with a touch of olive oil until slightly runny, giving a marinade. Pat dry the chicken then liberally coat the chicken, both sides with the marinade, cover and refrigerate for at least 30 minutes.

After marinating return the chicken to room temperature and in a medium hot pan with the olive oil carefully sear the marinated chicken each side then set aside.

Now deglaze the pan with the white wine, scaping the bottom to release the crunchy bits then add the chilli flakes, lemon zest, butter, black pepper and the creme fraiche and stir. Return the chicken to the pan and lightly cover with the sauce.

Cover the pan and on a low medium heat continue until the chicken is firm - about 20 minutes then add the mint leaves and stir to mix with the sauce.

Important: To order the natural Spices click:SPICES

Comments: This recipe makes a lovely dish with rich flavour and would pair nicely with Risoni or similar pasta.