Citrus chicken with a warm fennel sallad

Chicken breasts with bones are often a bit cheaper than buying chicken filets, but they can be just as tasty. The easiest way to cook them is to bake them in the oven. And why not take advantage of the citrus-season and cook an orange-flavoured dinner?

This is what you need for the chicken:

  • Chicken breasts/filets/wings/drumsticks what ever you prefer.
  • Olive oil
  • Garlic
  • Peel & juice from 1 orange
  • Salt & Pepper
  • Mango-chili sauce (If you don’t have this, use sweet chili + mango chutney)
  • Cilantro
  • Finely chopped ginger

For the warm fennel sallad you need:

  • ½ a fennel head
  • 1 yellow onion
  • Flesh of 1 orange
  • Green peas
  • Cilantro
  • Salt and pepper

Mix all the ingredients together and brush the chicken with the marinade. Bake the chicken in the oven on 200°C for about 30 min (depends on how big your chicken pieces are). Check that the chicken is cooked all the way through before you take it out.

While the chicken is baking in the oven you can chop up the vegetables for the fennel sallad and fry them in some oil. Add the peas last so that they don’t get over cooked, and garnish with cilantro.

Can be served with some yummy slices of avocado.

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