Yes, I know, I haven’t been around much on the blog lately, but it’s not that I have been busy just doing nothing at all. No, I have cooked, tried new recipes or creating my own, photographed my cooking and written posts, but as it seems seldom simultaneously.
Halfway through the cooking, though, I suddenly realize that I have forgotten to take those alluring photos of my dishes, and just as often to scribble the recipe down while it’s still fresh in my mind.
Being that disorganized I more often than not end up empty-handed, or at least half empty-handed. Either recipe, or photographs.
For once though, I have finally managed to combine the two, images and recipe, in this chicken and orange dish.
Roasted chicken with fennel and orange
- 1 fennel
- 1 red onion
- 2 tablespoons white wine vinegar
- 1 leek
- 2 cloves garlic
- 2 oranges
- 900 gr chicken drumstick
- a few sprigs of fresh thyme or 1-2 teaspoons dried thyme
- 1 tablespoon whole fennel seeds
- 3 tablespoons olive oil
- 1-2 teaspoon salt
- 2 pinches of freshly ground black pepper
- 1 can of kidney beans
- Preheat the oven to 200° C.
- Toast the fennel seeds in a dry pan.
- Cut fennel and onion into wedges and mix with vinegar and let stand for 10 minutes.
- Cut the leeks into 2-3 cm pieces
- Peel the oranges and cut out the fillets and save for garnish.
- Fry the drumsticks in a little oil together with left over orange juice and fruit pulp.
- Place the fennel seeds in a mortar and crush with the pestle and season the chicken pieces together with salt and pepper.
- Mix the drumsticks with vegetables, thyme and olive oil and place over the roasting pan and roast in the oven for about 35 minutes.
- Rinse the kidney beans in cold water and add towards the end, just long enough to heat the beans.
- Check that the juice runs clear by inserting a fork into the meat.
- Garnish with orange wedges and sprigs of green herbes.