Photographer: Brett Stevens

Alix Clark, editor of Feast spoke at the Domayne at Home Liverpool VIP Shopping night last week. She shared with us the fascinating history of spice trading as well as some mouth-watering recipes – as a special treat, she’s given us the recipe for Allspice Guatemalan Chicken Pepian by Alice Storey for SBS Feast magazine.

Pepian De Pollo (Chicken Pepian)
Serves 8
Prep time:  20 mins plus ½ hr soaking
Cook time: 1hr 45 mins

Allspice berries are the dried unripe fruit of the Pimenta dioica tree. Named after its flavour, thought to resemble a combination of cloves, cinnamon and nutmeg, allspice is commonly used in South and Central American, Caribbean and Middle Eastern cooking.

2 ancho chillies*
1 guajillo chilli*
5 ripe tomatoes, halved
4 tomatillos*
2 onions, cut into thin wedges
4 garlic cloves
2 tbs olive oil, plus extra, to drizzle
40g sesame seeds
50g (¼ cup) pepitas (green pumpkin seeds), plus extra toasted, to serve
3 allspice berries
1½ tsp black peppercorns
1 tbs annatto seeds*, soaked in cold water for 30 minutes, crushed
2 firmly packed cups coriander leaves, plus extra, to serve
8 chicken thigh cutlets, skin on
2 potatoes, peeled, roughly chopped
Steamed rice or warmed tortillas, to serve

1. Place chillies in a small saucepan with enough water to cover. Bring to a simmer over low heat, then set aside for 30 minutes or until softened.

2. Meanwhile, preheat grill to high. Place tomatoes, tomatillos, onions and garlic on a tray, drizzle with oil, and season with salt and pepper. Grill, turning occasionally, for 20 minutes or until tomato skins blacken and onions soften. Set aside.

3. Toast sesame seeds, pepitas, allspice and peppercorns in a small frying pan over medium heat for 4 minutes or until fragrant. Using a mortar and pestle, grind seeds and spices to a fine powder.

4. Drain chillies, then remove stems. Remove seeds for less heat, if desired. Place in a food processor with tomato mixture, ground spices, annatto seeds and coriander and process until smooth.

5. Heat oil in a large casserole pan over medium heat. Add chicken, skin-side down, season and cook, turning halfway, for 5 minutes or until browned all over. Add paste, 250ml (1 cup) water and potatoes, making sure potatoes are covered with sauce. Cover pan and cook for 1 hour and 10 minutes or until chicken is cooked through and sauce is thickened. Season, scatter over extra pepitas and coriander, and serve with rice or tortillas.

* Ancho and guajillo chillies are available from Herbie’s Spices (herbies.com.au), Monterey Mexican Foods (montereyfoods.com.au) and Fireworks Foods (fireworksfoods.com.au).

* Tomatillos, a tart green fruit, are available in cans from Fireworks Foods (fireworksfoods.com.au) and select delis.

* Annatto seeds, also known as achiote seeds, are a slightly sweet, nutty and peppery spice that lends a yellow-orange colouring to dishes. They are available from specialist spice shops and Asian and Latin food shops.