I haven’t always liked fennel, it’s a very distinct flavour. If you don’t like licorice or anise, then fennel is not going to be to your liking. But, it is a delicious vegetable that should be given a chance.
The orange and fennel perfectly complement each other, sweet and savoury blending well together.
This is a great dish as we head into summer (especially here in Hong Kong), and you need something light and citrus-y for the warm nights.
4 tbsp olive oil
3 tbsp orange juice
3 tbsp lemon juice
2 tbsp Dijon mustard
2 garlic cloves, minced
2 tsp salt
1.5 tsp pepper
500g chicken breast
2 fennel bulbs, cut into wedges
1 orange, sliced into 1cm rounds
1 tbsp fresh thyme
1 tsp fennel seeds
- Mix the olive oil, orange juice, lemon juice, mustard, garlic, salt and pepper together. Place the chicken breasts, fennel wedges, thyme and fennel seeds in an oven-proof dish, and cover with the marinade mixture. Cover the dish, and place in the fridge. Allow to marinate for at least 2 hours, or overnight.
- Pre-heat the oven to 200°C. Uncover the chicken, place the orange slices on top of the chicken and fennel. Roast for 35 – 40 minutes, until chicken is fully cooked through.
- Remove chicken, fennel and orange slices onto a serving platter, cover with tin foil and set aside.
- Pour the juices from the oven-proof dish into a saucepan and cook over a medium heat until boiling. Once boiling, reduce the heat and allow to simmer for 5 – 6 minutes.
- To serve, pour reduced sauce over the chicken, fennel and orange slices.