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

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


  • 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


Step 1

Preheat the oven to 180 degrees.

Step 2

Add all marinade ingredients into a food processor and blend for 2-3 minutes.

Step 3

Adjust with salt to taste and set aside in a wide bowl.

Step 4

Generously coat chicken thighs in peri peri marinade.

Step 5

Place chicken thighs in a large baking tray dish lined with baking paper.

Step 6

Place fennel and red onion in between the chicken thighs and bake for 35-40 minutes.

Step 7

Baste the chicken with remaining marinade after 20 minutes and place blood orange slices over the chicken.

Step 8

Poke the chicken thigh with a knife to check if it’s done.The liquid should come out clear.

Step 9

Serve with your favourite sides. We like to serve this with rice and grilled corn.

Recipe Inspo:

Did you know?

Italians from southern Italy, especially Sicily, are the ones credited for developing blood oranges from a humble piece of fruit to a icon of the Mediterranean lifestyle.