Step 1

Take the chicken out of the fridge and bring to room temperature.

Step 2

To make the rub, heat a small frying pan on a medium heat, then gently toast the cumin, allspice and coriander seeds for a minute or two, until aromatic.

Step 3

Tip into a mortar, add the turmeric, oregano (or thyme), two peeled garlic cloves, a teaspoon of salt and lots of freshly ground black pepper, then bash to a paste.

Step 4

Muddle in three tablespoons of olive oil to loosen, then rub half the spice mix all over the pieces of chicken.

Step 5

Put a large paella or large frying pan on a high heat and, once hot, add two tablespoons of oil.

Step 6

Turn down the heat to medium-high, then brown the chicken pieces all over – they don’t need to be cooked through.

Step 7

Set the chicken aside while you peel and dice the onion and carrots.

Step 8

Pour three more tablespoons of oil into the pan, add the diced vegetables and the remaining spice mix, and cook on a medium heat, stirring often, for 10 minutes.

Step 9

Peel and finely chop three more garlic cloves, stir into the onion mix and cook for another four to five minutes, until the onions are translucent and everything is smelling fragrant.

Step 10

Stir the rice and peas into the onions and fat, season generously, then stir in half the sherry.

Step 11

Simmer until the liquid has evaporated, then pour in the stock, cover with foil and leave to cook for 25 minutes.

Step 12

Meanwhile, take the skin off the chicken pieces, and crisp it up in a small frying pan.

Step 13

When the 25 minutes are up, take the foil off the rice and peas and, without stirring, sprinkle over the remaining sherry.

Step 14

Lay the chicken pieces on top, pour in any resting juices, then cover again and cook for about 10 minutes more, until the rice is al dente, all the stock has been absorbed, and the chicken is cooked through.

Step 15

Take off the foil lid, squeeze over some lemon and check the seasoning.

Step 16

Serve at the table decorated with the herbs, lemon wedges and dollops of the habanero allioli (see below), and crumble the crisp chicken skin on top.