Baked Fennel Prunes And Tandoori Chicken
Preparation
30
minutes
Servings
4
persons
Nutrition
394
calories
Ingredients
For the fennel:4 fennel bulbs
Salt
Juice from 2 oranges
1 tablespoon fluid honey
1 tablespoon olive oil
1 tablespoon sesame
200 g SUNSWEET prunes
Coriander to garnish
For the chicken:
4 chicken breasts
2 tablespoon oil
Salt, pepper
1 tablespoon tandoori spice (alternatively use Chinese Five spices)
Instructions
- Wash chicken breast and dab dry. Mix oil with a pinch of salt, pepper and the tandoori spice. Rub mixture onto chicken breasts thoroughly. Cover with foil and let sit in the refrigerator for 30 minutes.
- Clean fennel. Halve fennel bulbs and blanch in salt water for about 3 minutes. Drain off. Stir in orange juice with honey and olive oil. Place fennel in casserole and cover in orange honey mixture. Sprinkle with sesame. Bake in a preheated oven at 180 °C (gas: 2-3, convection: 160 °C) for about 10-15 minutes. Add prunes for the last 5 minutes.
- Fry chicken breasts in a non-stick frying pan for approx. 12-15 minutes, turning them frequently.
- Slice breasts and serve along with fennel, dried prunes and the stock. Garnish to taste with coriander.
Tip: Serve parboiled rice with pink pepper berries and some chopped coriander on the side.
Recipe Categories
LP Gluten Free, Mains,
