Recipe: Chicken thighs with fennel, black olives and blood oranges
Susie Theodorou brings you six sensational takes on classic dishes that form an essential part of the healthy Mediterranean diet.
CHICKEN THIGHS WITH FENNEL, BLACK OLIVES AND BLOOD ORANGES
Blood oranges are very seasonal and available in the winter months. Use a tart-flavoured orange if blood oranges are not in season.
396 calories, 7.7g carbs, 29.8g fat, 6.3g saturated fat, 23.6g protein
8 boned chicken thighs, trimmed, with skin still intact
6 tbsp red wine vinegar
4 tbsp extra-virgin olive oil
Sea salt and freshly cracked black pepper
2 garlic cloves, bashed to split the skins
2-3 fennel bulbs, trimmed and thinly sliced
75g pitted black olives
4 blood oranges, peeled of skin and pith, then sliced into discs
15g chopped fennel fronds or dill
Arrange the chicken in a single layer in a large shallow dish.
Pour over half the red wine vinegar and half the oil and season well. Marinate at room temperature for 30 minutes.
Place a large cast-iron pan over a high heat and sear the chicken, skin-side down, pressing down with another heavy pan, until the skin is quite crisp and the fat has rendered off, about 8 minutes.
Turn the meat over and continue to cook until tender - about 25 minutes in total. Remove from the pan and allow to stand for 10 minutes, draining on kitchen paper.
Meanwhile, heat the remaining oil in a large frying pan and add the garlic cloves. Cook for 3 minutes and then remove and discard the garlic.
Add the fennel to the oil and fry in a single layer for 3 minutes on each side, until golden brown. Remove with a slotted spoon and drain on kitchen paper.
Add the olives to the pan and cook for 3 minutes, then add the remaining red wine vinegar and allow to sizzle.
To assemble, arrange the chicken thighs, crispy fennel and blood orange slices on a large serving platter. Spoon over the black olive dressing, sprinkle with fennel fronds or dill and serve.