Orange and fennel chicken

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This recipe brings together all the winter flavours of Adelaide into a super simple dinner. Fennel seeds, orange and lemon can be foraged fairly easily. The hero of the dish is the oil that’s been freshly pressed from a friends family farm, bringing all the flavours together.

1kg chicken thighs

2 oranges

1 lemon

1/2 cup extra virgin olive oil

1 tablespoon dijon mustard

1 tablespoon fennel seeds

2 teaspoons salt

2 large fennel bulbs

1/3 cup cold water

1 garlic clove, finely grated

2 teaspoons cornflour

Create the marinade by mixing together the oil, mustard, fennel seeds, salt, zest and juice of the oranges and lemon. Add the chicken, toss through so the chicken is well covered and marinate for a few hours or overnight if you can.

Preheat the oven to 200C. Cut the tube bits off the fennel and then cut each bulb into 12 wedges. Place the fennel into a large flat baking tray and put the marinated chicken and marinade on top of the fennel. Toss the marinade through the fennel but make sure the chicken is sitting on top of the fennel when placing it in the oven. Give the chicken a last drizzle of oil and bake for at least 1 1/2 hours.

Take the baking tray out of the oven then place the fennel and chicken into a serving plate. Make a gravy out of the juices by putting the baking tray onto a high heat on the stove. Mix the water and the cornflour together until there are no lumps. Then add to the pan juices. Add the clove of garlic and using a whisk mix the gravy for a few minutes until it starts to thicken.

 

 

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