Chicken on a bed of braised fennel and carrots, bitter orange juice, saffron and ginger sauce
Servings: 4
Mediterranean flair for an easy and tasty recipe
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Ingredients
- 400 gr Fennel
- 400 gr Carrot
- 600 gr Chicken
- 1 Cup Sesame seeds
For the chicken marinade
- 2 Tablespoon Leben (sour milk)
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 clove Garlic
For the sauce
- 2 cloves Garlic
- 5 Tablespoon Olive oil
- 1 Orange
- 1 Lemon
- Ginger
- 1 pinch Saffron
- ½ Teaspoon Pomegranate molasses
- 1 knob Butter
Instructions
Chicken marinade
- Cut the chicken breasts into large cubes.
- De-seed the
gаrlіс clove and crush it. - In a bowl, mix all the marinade ingredients well, add the chicken pieces, stir, cover and chill for two hours.
Preparation of the vegetables
- Peel the carrots and cut them into 1 to 2 cm pieces.
- Remove the wood from the fennel (the hard part at the base), and the sprigs to be used for decoration.
- Cut the fennel into medium-sized pieces.
Prepare the sauce
- Mix the orange juice with the lemon juice.
- Add the saffron
ріѕtіlѕ , and set aside, at least one hour. - Brown the garlic in two tablespoons of olive oil in a frying pan over low heat. The oil should not sizzle, and the garlic cloves should just brown.
- Set aside
Cooking meat and vegetables
- Add a tablespoon of olive oil to the hot pan
- Add the chicken pieces (without the marinade) and brown well 5 minutes.
- Set aside.
- Put in the fennel and carrot pieces.
- Braise them on high heat for 5 minutes.
- Add the remaining olive oil, sesame seeds, golden garlic, citrus juice mixture, molasses, a knob of butter and the chicken pieces.
- Cover and cook over low heat for 15-20 minutes.
- Serve, garnished with the fennel sprigs finely chopped.
Notes
I used the rest of the sauce from my coated sole fillets, which I extended with a little orange juice/lemon juice mixture, but in the recipe I have given you the proportions for making the sauce directly.
The recipe has quite a few steps, but everything is without any technical difficulties.