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Chicken with Roasted Fennel and Citrus Rice Recipe

Chicken with Roasted Fennel and Citrus Rice Recipe - 4 servings


2 teaspoons fennel seeds

1 tablespoons freshly chopped oregano

1 garlic cloves, peeled and crushed

Salt and freshly ground black pepper

4 chicken quarters, about 175 g each

1/2 lemon, finely sliced

1 fennel bulb, trimmed

2 teaspoons olive oil

4 plum tomatoes

25 g stoned green olives


To garnish:

Fennel fronds

Orange slices


For the citrus rice:

225 g long-grain rice

Finely grated rind and juice of 1/2 lemon

150 ml orange juice

450 ml boiling chicken or vegetable stock


Preheat the oven to 200oC/400oF/Gas Mark 6. Lightly crush the fennel seeds and mix with oregano, garlic, salt and pepper. Place between the skin and flesh of the chicken breasts, careful not to tear the skin. Arrange the lemon slices on top of the chicken. Cut the fennel into 8 wedges. Place on baking tray with the chicken. Lightly brush the fennel with the oil. Cook the chicken and fennel on the top shelf of the preheated oven for 10 minutes. Meanwhile, put the rice in a 2.3 liter ovenproof dish. Stir in the lemon rind and juice, orange juice and stock. Cover with a lid and put on the middle shelf of the oven. Reduce the oven temperature to 180oC/350oF/Gas Mark 4. Cook the chicken for a further 40 minutes, turning the fennel wedges and lemon slices once. Deseed and chop the tomatoes. Add to the tray and cook for 5-10 minutes. Remove from the oven. When cooled slightly, remove the chicken skin and discard. Fluff the rice, scatter olives over the dish. Garnish with fennel fronds, orange slices and serve.

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