Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To marinate the chicken
Fennel
Charcoal/gas/electric grill
Salsa
How it's done
To marinate the chicken
Mix together the mustard, oil, lime juice and thyme, coat the chicken in the marinade, cover and marinate for approx. 30 mins.
Fennel
Brush the fennel with oil, season with salt.
Charcoal/gas/electric grill
Wipe the marinade from the chicken and set aside. Salt the chicken. Grill the chicken over/on a medium heat (approx. 200 °C for approx. 7 mins. on each side, coating the meat every so often with a little of the reserved marinade.
Grill the fennel for approx. 4 mins. on each side, cover and set aside.
Salsa
Combine the lime zest, lime juice and oil. Stir in the capers and pine nuts, season with salt. Plate up the chicken and fennel, top with the salsa and cress.
| Serve with: | Toasted bread. |
|---|
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