BLOOD ORANGE PERI PERI CHICKEN WITH OVEN ROASTED FENNEL & RED ONION

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.

Recipe Inspo: https://www.redbellycitrus.com.au/recipes/blood-orange-peri-peri-chicken