Nigella’s Chicken with Orange and Fennel

This is arguably the tastiest chicken I’ve eaten this year. The fennel seeds and bulbs combined with orange and lemon juice is something else. The aroma is unbelievable. Make sure you place the fennel at the bottom of the roasting pan so it gets good char marks. The only problem I had was the spluttering of oil in the oven (I had to clean up). The next time I made it, I placed foil strategically around the edges on the lower rack and it was fine.

Nigella's Chicken with Orange and Fennel

Ingredients

  • 2 large fennel bulbs (about 1kg/2.2 Ib), cut into quarters lengthwise then each quarter into 3. Wash and reserve the fronds for garnish.
  • 12 chicken thighs, bone in, skin on or 6 chicken legs (original recipe called for thighs)
  • 1-2 carrots (optional)

Marinade Ingredients

  • 100ml (scant ½ cup) extra-virgin olive oil, plus more for drizzling on the chicken when cooking)
  • zest and juice of 1 orange and juice of 1 lemon, (about 100ml /scant ½ cup of juice)
  • 2 teaspoons kosher salt
  • 4 teaspoons fennel seeds
  • 4 teaspoons traditional dijon mustard

Instructions

  1. You will need a large sheet pan 18 x 13-inch (46 x 34cm) with a lip of 1-inch (1.5cm). Preheat the oven to 400ºF (200ºC) ten minutes before using.
  2. Mix all the marinade ingredients in a small bowl and whisk to combine. Place the chicken and cut fennel bulbs in a large zip-lock bag and pour the marinade over. Close the zip-lock bag and squish everything to mix. Place on a pyrex dish and place in the fridge overnight and up to one day.
  3. Bring the chicken to room temperature then tip it together with the fennel and the marinade ingredients onto the roasting pan. Using tongs arrange the fennel at the bottom of the pan and place the thighs on top, skin side up. Drizzle some olive oil over the kitchen the place into the heated oven for 1 hour, or until the fennel is soft, the chicken is cooked through and golden on top.
  4. Remove the chicken and fennel from the roasting pan. Pour the roasting juices into a saucepan and bring to the boil on the stove. Boil about 5 minutes to thicken the sauce. Pour the reduced sauce over the chicken and garnish with the fennel fronds.

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Step By Step Photos

Mix all the marinade ingredients in a small bowl and whisk to combine.

Place the chicken and cut fennel bulbs in a large zip-lock bag and pour the marinade over. Close the zip-lock bag and squish everything to mix. Place on a pyrex dish and place in the fridge overnight and up to 24 hours.

Bring the chicken to room temperature then tip it together with the fennel and the marinade ingredients onto the roasting pan. Using tongs arrange the fennel at the bottom of the pan and place the thighs on top, skin side up.

Drizzle some olive oil over the kitchen the place into the heated oven for 1 hour, or until the fennel is soft, the chicken is cooked through and golden on top.

myfavouritepastime.com

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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