Blood Orange Peri Peri Chicken With Oven Roasted Fennel & Red Onion

Blood Orange Peri Peri Chicken With Oven Roasted Fennel & Red Onion

PREPARATION 10 MIN | COOK TIME 35 - 40 MIN | SERVES 4

Ingredients

  • 6-8 chicken thighs (on the bone)
  • 2 red onion (cut into quarters)
  • 2 fennels (cut into quarters)
  • 2 blood oranges (round slices)

    Marinade

    • 2 dried chilli’s (rehydrated)
    • 2 large fresh long chilli’s 
    • 1 birds eye chilli 
    • 1/2 brown onion
    • 4 cloves of garlic
    • 1 small knob of ginger
    • 2 tbs brown Sugar
    • ¼ bunch fresh thyme
    • ½ cup olive oil 
    • ¼ cup red wine vinegar 
    • 1 blood orange (zest & juice)
    • ½ bunch coriander
    • 1 tsp ground pepper
    • 1 tbs sea salt

      Method

      1. Preheat the oven to 180 degrees.
      2. Add all marinade ingredients into a food processor and blend for 2-3 minutes.
      3. Adjust with salt to taste and set aside in a wide bowl.
      4. Generously coat chicken thighs in peri peri marinade.
      5. Place chicken thighs in a large baking tray dish lined with baking paper.
      6. Place fennel and red onion in between the chicken thighs and bake for 35-40 minutes.
      7. Baste the chicken with remaining marinade after 20 minutes and place blood orange slices over the chicken.
      8. Poke the chicken thigh with a knife to check if it’s done.The liquid should come out clear.
      9. Serve with your favourite sides. We like to serve this with rice and grilled corn.
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