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)
- 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
Preheat the oven to 180 degrees.
Add all marinade ingredients into a food processor and blend for 2-3 minutes.
Adjust with salt to taste and set aside in a wide bowl.
Generously coat chicken thighs in peri peri marinade.
Place chicken thighs in a large baking tray dish lined with baking paper.
Place fennel and red onion in between the chicken thighs and bake for 35-40 minutes.
Baste the chicken with remaining marinade after 20 minutes and place blood orange slices over the chicken.
Poke the chicken thigh with a knife to check if it’s done.The liquid should come out clear.
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