Rachel Khoo: There's the rub

This started as an experiment to bring a barbecue feel to my little Paris kitchen. Rubbing meat or vegetables with sweet and savoury spices before roasting or sizzling on a grill is what summer nights are all about. The dry-roasted spices release pervasive aromas, even in an oven, and paired with a crunchy, sweet salad, you have a fine outdoor supper. Don’t be afraid to play with combinations and quantities of spices to create your own bespoke spice rub.

Spicy masala chicken

Serves 2, generously

1 tbsp sumac

1 tbsp ground ginger

1 tbsp turmeric

1 tbsp cumin

1 tbsp sesame seeds

½ tbsp cinnamon

½ tbsp chilli powder

½ tbsp sugar

½ tbsp sea salt

6 boneless chicken thighs, skin off

1 tbsp olive oil

For the salad:

1 mango, peeled and cubed

10 cherry tomatoes, halved

½ red onion, peeled and sliced

Small bunch coriander, chopped

2 tbsp peanuts, toasted and crushed

For the dressing:

Juice of 2 limes

1 tbsp fish sauce

2 tsp sugar

1 red chilli, deseeded and sliced

Preheat the oven to 200C and take the chicken thighs out of the fridge. Measure out all the spice mix ingredients in a big bowl. Toss the chicken thoroughly in the spices, so it is well coated.

Line a baking tray with foil and add the chicken thighs, drizzle with the oil and bake for 25 minutes, until cooked through and with a nice spice crust.

In the meantime, make the salad. Mix together the dressing ingredients in a large bowl. Add the mango, tomatoes, onion and coriander and toss well. Scatter the peanuts over the top. Serve the chicken in slices with the salad on the side.