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Chicken on a bed of fennel with caper & lime salsa
40 m active | 1 h 24 m total
Nutrition facts per serving:
  • Energy in kcal about 561
  • Fat about 42g
  • Carbohydrates about 7g
  • Protein about 33g
Author: FOOBY Team
This is needed
This is needed for 4 people
To marinate the chicken
  • 1 tbsp honey mustard
  • 2 tbsp olive oil
  • 0.5 bunch thyme, finely chopped
  • 1 tbsp lime juice
  • 4 chicken thighs, separated into legs and drumsticks
Fennel
  • 800 g fennel, cut into slices approx. 5 mm thick
  • 2 tbsp olive oil
  • 0.25 tsp sea salt
Charcoal/gas/electric grill
  • 1 tsp sea salt
Salsa
  • 1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
  • 2 tbsp olive oil
  • 80 g caper berries, halved
  • 3 tbsp pine nuts, toasted
  • a little sea salt
  • 25 g cress
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And that's how it's done
And that's how it's done
To marinate the chicken
Mix together the mustard, oil, lime juice and thyme, coat the chicken in the marinade, cover and marinate for approx. 30 mins.
Fennel
Brush the fennel with oil, season with salt.
Charcoal/gas/electric grill
Wipe the marinade from the chicken and set aside. Salt the chicken. Grill the chicken over/on a medium heat (approx. 200 °C for approx. 7 mins. on each side, coating the meat every so often with a little of the reserved marinade. Grill the fennel for approx. 4 mins. on each side, cover and set aside.
Salsa
Combine the lime zest, lime juice and oil. Stir in the capers and pine nuts, season with salt. Plate up the chicken and fennel, top with the salsa and cress.