This is a fiery North African paste used in soups, stews and when you need to liven up… chicken, for example.

75gr dried red chillies, rehydrated in boiling water, when soft drain but retain the soaking liquid
½ teaspoon coriander seeds, toasted
½ teaspoon caraway seeds, toasted
½ teapsoon cumin seeds, toasted
2 garlic cloves, peeled and smashed
Pinch sea salt
Extra virgin olive oil
Fresh lemon juice

Dry fry/toast the seeds making sure not to burn them. When cool grind them in a pestle and mortar.

Stem and remove most (or all) of the seeds from the chillies.

Pulse the chilies, garlic, salt, squeeze lemon juice and toasted seeds in a blender slowly drizzling with oil until a paste forms, if necessary thin the paste with the reserved liquid.

If I have some sun dried tomatoes packed in oil waiting to be used up then I sometimes add a few of these too.

Decant into a sterilsed jar topping off with a slick of oil. It will keep for several weeks in the fridge.

pestle and mortar