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Ingredients

  • 16 chicken pieces

  • 2 naartjies, sliced

  • 3 cloves garlic, sliced

  • 1 pinch dried chilli flakes

  • 2 tsp (10ml) fennel seeds

  • 2 tsp (10ml) brown sugar

  • Juice (160ml) of 2 oranges

  • ¼ cup (60ml) white wine

  • ¼ cup (60ml) olive oil

  • Salt and milled pepper

  • A few sprigs fresh thyme

  • 8 baby fennel bulbs, whole

  • 12 shallots, halved, depending on size

  • ½ cup (125ml) green olives

  • 1 handful flat-leaf parsley, chopped

Method

  1. Toss all ingredients, except olives and parsley, together.

  2. Marinate for 1–2 hours.

  3. Preheat oven to 200°C.

  4. Evenly arrange in 1 or 2 large roasting pans.

  5. Roast for 35 minutes.

  6. Add olives and roast for a further 10 minutes.

  7. Serve scattered with parsley.

*Cook's note*

If you can’t find shallots, simply use 2 large onions, cut into wedges.

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