Guest
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 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 a copy of my latest cook book, Everyday Cook: US AMAZON: UK AMAZON: Check out my meal planning website: Use the code DONAL20 for 20% off at the checkout. Subscribe to my channel: Follow me on Twitter: Like my Facebook page: Follow me on Instagram: Follow me on Pinterest: Shop for my Kitchen Equipment Essentials: Check out my cookbooks:
