Moruños spiced chicken with sobrasada and cumin yoghurt

Tender, richly marinated chicken is pan-fried and served atop cumin-spiked yoghurt, then drizzled with warm sobrasada and finished with crispy chicken skin and fresh chives for a bold, Spanish-inspired tapas plate.

This recipe scores a Nutri-Score C, as it features lean chicken and yoghurt, but also includes sobrasada and chicken skin, which add saturated fat and salt. Enjoy as part of a balanced meal.

Ingredients

For the moruños spiced chicken

• 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 olive oil, plus extra to loosen if necessary
• 2 boneless chicken thighs, skin removed and kept for garnish

For the cumin yoghurt

• 250g plain yoghurt
• 1 tsp ground cumin
• 1 lemon, juice and zest
• 6–8 fresh mint leaves, finely chopped

For the crispy chicken skin

• Chicken skin from 2 chicken thighs (see above)
• Pinch sea salt

To serve

• 100g sobrasada
• Handful fresh chives, finely chopped

Method

1. Marinate the chicken: In a mixing bowl, combine all the marinade ingredients except the chicken. Add the chicken thighs, cover, and marinate in the fridge for at least 2 hours, ideally overnight.
2. Prepare the chicken skin: Preheat the oven to 200°C (180°C Fan) or Gas 6. Arrange the chicken skin flat between two layers of greaseproof paper on a baking tray. Sprinkle with sea salt and bake until golden and crisp. Set aside for garnish.
3. Cook the chicken: Cut the marinated chicken thighs into halves or thirds, depending on their size. Heat a non-stick frying pan over medium-high heat and fry the chicken pieces for about 10 minutes, turning until cooked through and nicely coloured.
4. Make the cumin yoghurt: Mix the yoghurt, ground cumin, lemon juice and zest, and chopped mint in a bowl. Chill until ready to serve.
5. Warm the sobrasada: Gently heat the sobrasada in a small saucepan until it becomes a loose, warm dressing.
6. Assemble the dish: Spread cumin yoghurt onto serving plates. Arrange the cooked chicken on top, drizzle with the warm sobrasada, and finish with shards of crispy chicken skin and a sprinkle of chives.

Suggested Wine Pairing

• Majestic: Beronia Rueda Verdejo – Fresh and zesty, this Spanish white cuts through the richness of sobrasada and complements the spices in the chicken moruños.
• Tesco: Tesco Finest Dessert Semillon – Its gentle sweetness and acidity balance the smoky paprika and cumin yoghurt.
• Sainsbury’s: Taste the Difference Gavi – Crisp and floral, this Italian white brings out the aromatic herbs and lemon in the marinade.

What can you serve with this

1. Warm flatbreads: Perfect for scooping up the yoghurt and juicy chicken.
2. Charred peppers: Their sweetness and smokiness pair well with the sobrasada and spices.
3. Simple green salad: A refreshing side to balance the bold flavours.
4. Roasted potatoes: Crisp on the outside and fluffy inside, they soak up the delicious juices.

FAQs for Moruños spiced chicken with sobrasada and cumin yoghurt

• What is sobrasada? Sobrasada is a soft, spreadable Spanish sausage made from pork, paprika, and spices, commonly used in tapas.
• Can I use chicken breast instead of thighs? Yes, but thighs remain juicier and more flavourful after marinating and cooking.
• Is this dish gluten-free? Yes, as long as all ingredients used are certified gluten-free.
• Can I make the marinade ahead of time? Absolutely—prepare the marinade and chicken the day before for best flavour.
• What’s the best way to get crispy chicken skin? Bake it flat between two sheets of greaseproof paper until golden and crisp.
• Can I grill the chicken instead of pan-frying? Yes, grilling adds smoky flavour and works well for this recipe.

Nutri-score Health Check

This recipe is rated C on the Nutri-Score scale, due to the inclusion of sobrasada and chicken skin, which add saturated fat and salt. The score is automatically calculated from the ingredients and is only a guide.

Positive Factors

• Chicken thighs provide protein and iron.
• Yoghurt offers calcium and probiotics.
• Fresh herbs and spices add antioxidants and flavour without extra calories.

Negative Factors

• Sobrasada and crispy chicken skin increase saturated fat and salt.
• Olive oil is used generously in the marinade.