(serves 4)

  • 100 ml olive oil
  • 45 ml sherry
  • 7 ml paprika
  • 2 ml ground cumin
  • salt and freshly ground black pepper to taste
  • 4 deboned chicken breasts, skin removed
  • 40 ml olive oil
  • 1 baguette, quartered
  • 1 red onion, sliced
  • guacamole

Mix the 100 ml olive oil, sherry, paprika and cumin in a bowl. Season with salt and pepper. Put the chicken breasts in this marinade and make sure they’re covered. Leave to marinate for 20 minutes. Heat a pan with a heavy base and pour the 40 ml olive oil into it. Fry the chicken on both sides. Halve each quarter of the baguette and toast under the grill. Place some onion slices on the bottom half of each piece, and then a chicken breast. Top with some guacamole and serve.