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FROM TRAY TO TABLE
There’s nothing like a comforting baked chicken and
vegetable dinner to get through winter.
ORANGE, FENNEL &
CHICKEN TRAY BAKE
Prep 10 mins | Cook 40 mins | Serves 4
2 small fennel bulbs, trimmed,
quartered, fronds reserved to serve
2 small oranges, sliced into rounds
2 garlic cloves, sliced
½ tsp fennel seeds, crushed
⅓ cup Alfa One 100% Pure Rice Bran Oil
4 large chicken thigh cutlets
⅓ cup pitted Sicilian olives
1 Preheat oven to 200°C/180°C
fan-forced. Place fennel, orange,
garlic and fennel seeds in a large
shallow roasting pan. Drizzle over
¼ cup oil and toss to coat, then
arrange in a single layer.
2 Heat remaining oil in a large frying
pan over medium-high heat. Cook
chicken, skin-side down, for 4 minutes
or until just golden. Turn and cook for
a further 2 minutes.
3 Add chicken to roasting pan.
Season with salt and pepper. Bake
for 20 minutes or until chicken is
golden. Add olives, then bake for
a further 10 minutes or until chicken
is cooked through. Top with reserved
fronds and serve.
ONE FOR ALL
Alfa One 100% Pure Rice
Bran Oil is light and clean
tasting, so it’s a perfect
choice for almost every
recipe! It also has a high
smoke point, which means
you can use it to cook at high
temperatures to bring out
the flavours in many dishes.
29/4/20 1:46 pm