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The combination of fennel & orange is one that works wonderfully together, bitter and sweet and intensely fresh tasting. I would happily eat it by itself, but with thinly sliced onions and herbs like dill and mint but it really shines in my recipe for these lemon & oregano chicken thighs. I cook the thighs on the BBQ to give them deep smokey char marks and crispy skin. The marinade for the chicken is incredibly simple but highly effective- olive oil, lemon zest & orange zest and plenty of dried oregano!
In the bowl of a small food processor or spice grinder, add the juice and zest of ½ a lemon, orange juice, garlic cloves, olive oil, salt, dried oregano, thyme leaves and blitz until smooth.
Pour over the chicken thighs and leave to marinate for at least 1 hour, up to 24 hours.
When ready to cook, heat a BBQ - placing the coals only on one side or place a griddle pan over a high heat. Remove the chicken thighs from the marinade, shaking off any excess, and cook over a high heat for 3 -4 minutes, skin side down, until charred and golden. If using the BBQ, move the chicken thighs to the side with no coals underneath and add the lid. Cook for 25 - 30 minutes, until the meat is tender. If using the griddle pan over a hob, once the thighs are charred and golden, move to a tray and place into the oven at 200°C/180°C fan/400°F/Gas Mark 6 for 25 - 30 minutes, until cooked through.
To segment the oranges, using a flexible knife slice a little off the top and bottom of the orange so you can place it flat onto a chopping board. Using the knife, slice the skin and pith from the orange, following its natural curve - be careful not to take off too much of the flesh! Now, holding the orange in one hand, use the knife to slice gently in between the membrane of each segment, prising them out from the centre until completely removed. You should be left with a segment of just flesh. Repeat until you have removed all the segments then squeeze the leftover bit of orange over a small bowl to reserve the juice. Place all the segments into a different small bowl.
Using a mandoline, thinly slice the fennel and red onion into a bowl and add the chicory leaves, orange segments and half of the dill and mint.
Add the Dijon mustard and extra virgin olive oil to the bowl with the reserved orange juice. Season well with salt & pepper and whisk to emulsify. Pour the dressing over the salad and then place onto a serving platter. Scatter over the remaining herbs and serve with the cooked chicken on a separate platter.
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