Roasted chicken thighs with fennel and orange

2 cool things have happened this week. First: short interviews with Slovak food bloggers about their favourite fall and winter dishes were published in the latest edition of Dobré Jedlo magazine.  So, I’m proud to be featured in the magazine that I like among a company of inspired people. Second: Oslavujeme s Teleránom cookbook has been on sale in book stores since this week and I can finally add it to my portfolio. And now back to the kitchen. Today I will share the recipe of a roasted chicken with fennel which I have been trying to test for the last 3 or 4 weeks. Why has it taken so long?   The reason  is I couldn’t find fennel anywhere: neither on farmer’s market nor in all grocery shops. Fennel had just disappeared and I was even thinking that it’s out of the season (but who cares about seasons when we have fresh grapes from Argentina in January). I found a few small fennel bulbs on last Saturday farmer’s market and, of course, bought it. Before I share the recipe, I want to say that it has been one of the best chicken dishes I’ve ever tried.
( 🇸🇰 slovenský preklad  nájdete za anglickým textom)

Ingredients:

(makes 3 portions)

6 skin-on bone-in chicken thighs

2 small fennel bulbs

2 oranges

juice of  a half of 1 lemon

for marinade:

fennel seeds

juice of half of 1 lemon

1 tbs of lemon zest

2-3 cloves of garlic

2 tbs of Dijon mustard

1 tbs of cut fennel fronds (I never knew that it has so amazing flavour)

olive oil (let’s say 3 tbs), salt, black pepper

Directions:

  1. Cut fronds from the fennel and set aside: we will need them both for marinade and for serving. Then cut the bulbs to quarters through the root. Put them into a big bowl together with washed and dried with a paper towel chicken thighs.
  2. Add all marinade components to the bowl and stir properly. Cover the bowl and let it chill in the fridge for at least 2-3 hours, but it’s better to leave it overnight (which makes even more sense if you cook this dish for a Sunday dinner)
  3. Preheat the oven to 200C. Put chicken thighs skin side up into a baking form (I used a glass baking tray). Place fennel between chicken thighs. If you have some marinade leftovers, sprinkle it over the tray. Cover fennel and chicken with orange slices and finally squeeze juice of a half of a lemon over it. Roast for 30 min, then reduce heat to 180C and sprinkle your dish with juices from the bottom of the baking tray. Do it several times for the next 20-30 minutes until orange edges become brown and chicken thighs start to have amazing crispy tan skin.
  4. Season with the second part of fennel fronds and serve with any rice you like.

Bonus: I think it needless to say about nice flavor of roasted chicken combined with fennel and oranges you will have in your kitchen while making this dish.

🇸🇰 Kuracie stehná pečené s feniklom a pomarančom.
Feniklu (budeme potrebovať 2 malé hlavičky) odkrojíme vňať a hlavičky nakrájame na mesiačiky. Horné kuracie stehná (6ks) s kosťou a kožou umyjeme, osušíme papierovou utierkou a položíme do veľkej misy spolu s nakrájaným feniklom. Pripravíme marinádu: zmiešame šťavu z polovice citróna, feniklové semienka, 2-3 roztlačené strúčiky cesnaku, dve polievkové lyžice Dijonskej horčice, polievkovú lyžicu citrónovej kôry, 3 polievkové lyžice olivového oleja, lyžicu nakrájanej feniklovej vňate, soľ a čierne korenie. Všetko poriadne premiešame, zakryjeme misu a odložíme do chladničky minimálne na 2 hodiny, ideálne celú noc (je to dobré riešenie pre nedeľný obed).
Na plech uložíme kuracie stehná kožou hore, do medzier vložíme fenikel, natrieme zvyškami marinády a navrch poukladáme mesiačiky pomaranča. Na mäso vytlačíme šťavu z polky citróna a dáme piecť do rúry vyhriatej na dvesto stupňov. Po polhodine pečenia znížime teplotu na 180° a začneme polievať kura výpekom. Polievame každých 5-7 min. ešte pol hodiny alebo pokiaľ okraje pomarančov nezačnú byť trošku opálené a kura bude mať chrumkavú a peknú kožu.
Servírujeme s feniklovou vňaťou a prílohou, ktorá sa vám páči najviac, napríklad ryžou alebo kuskusom.

 

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