The combination of fennel & orange is one that works wonderfully together, bitter and sweet and intensely fresh tasting. We would happily eat it by itself, but with thinly sliced onions and herbs like dill and mint but it really shines in the recipe for these lemon & oreganochicken thighs. We cook the thighs on the BBQ to give them deep smokey char marks and crispy skin. The marinate for the chicken is incredibly simple but highly effective- olive oil, lemon zest & orange zest and plenty of dried oregano!
Ingredients (US & METRIC):
For the chicken: 8 free range skin on, bone-in chicken thighs ¼ cup/ 50ml olive oil Juice and zest of ½ lemon Zest of ½ orange orange 4 garlic cloves 1 tsp dried oregano
For the salad: 2 oranges, peeled and segmented, juice reserved 1 bulb fennel, thinly sliced 1 red onion, thinly sliced Small handful of dill, roughly chopped Small handful of fresh mint, leaves picked 1 heaped tsp Dijon mustard 2 tbsp Extra virgin olive oil Juice of ½ lemon Sea salt and freshly ground black pepper
Get the full recipe donalskehan.com/recipes/lemon-oregano-chicken-with-fennel-salad/
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