Mix together 1 tsp paprika, 1 tsp chilli powder, 1 tsp garlic powder, 1 tsp ground cumin, ½ tsp salt and 1 tsp black pepper.
Rub this all over four boneless, skinless chicken thighs and let sit for 30 minutes.
Make the salad by thinly slicing a red-skinned apple on a mandolin, discarding the core, and similarly slicing a fennel bulb.
Put into a bowl with coarsely chopped pecan nuts (or walnuts), then toss with a dressing made from a Tbs olive oil, a Tbs
apple cider vinegar and a ½ Tbs honey, seasoned with a good pinch of salt. When ready to serve, garnish with the fronds
from the fennel bulb.
Peel and cut carrots into slices. Peel and finely chop an inch or so of fresh ginger. Add a knob of butter to a pan and gently
fry the ginger for a minute or two, then add the sliced carrots, pour in some chicken or vegetable stock to just cover the carrots,
bring to a boil and simmer for 20-25 minutes, until cooked and most of the liquid has boiled off. Blend to a purée with a stick blender
and keep warm. Meanwhile, heat a little olive oil in a frying pan and sear the chicken thighs on both sides over a high heat,
until lightly charred. Put the pan into a 170°C oven for 15-20 minutes, adding sprigs of cherry tomatoes for the last 10 minutes.
Serve the chicken with the carrot purée topped with the tomatoes and the salad on the side.