Chicken on a bed of fennel with caper & lime salsa

Name: Chicken on a bed of fennel with caper & lime salsa
Prep time: 40 min
Total time: 84 min
Yield: 4
Ingredients: 3 tbsp pine nuts; 800 g fennel; 25 g cress; 2 limes; 1 tbsp honey mustard; 4 chicken thighs; 2 tbsp olive oil; 80 g caper berries; 2 tsp sea salt; ½ bunch thyme

poultry grill

Total: 1 hr 24 min. | Active: 40 min.

lactose-free, gluten-free

400 Likes

This recipe combines marinated, grilled chicken with crisp fennel. It is topped off by a delicious salsa, which gives the dish a fresh, summery flavour.

FOOBY Team

Ingredients

for 4 person

To marinate the chicken
1 tbsp	honey mustard
2 tbsp	olive oil
1 tbsp	lime juice
½ bunch	thyme, finely chopped
4	chicken thigh, separated into legs and drumsticks

Fennel
800 g	fennel, cut into slices approx. 5 mm thick
2 tbsp	olive oil
¼ tsp	sea salt

Charcoal/gas/electric grill
1 tsp	sea salt

Salsa
1	lime, rinsed with hot water, dabbed dry, use grated zest and juice
2 tbsp	olive oil
80 g	caper berries, halved
3 tbsp	pine nuts, toasted
a little	sea salt
25 g	cress

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.

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