Recipe

Lemon Chicken with Fennel Salad

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Lemon Chicken with Fennel Salad

Chicken skewers char-grilled in a lemon and garlic baste served with a green salad of fennel, salad leaves, mint, basil with a lemon dressing.




Ingredients to serve 2

  • 3 x free range chicken breasts
  • 12 x bamboo sticks
  • 10g x fresh dill – chop
  • ½ x fennel bulb – slice finely
  • 5g x fresh basil – tear leaves
  • 20g x fresh parsley – chop
  • 5g x fresh mint – strip off leaves
  • 40g x salad leaves
  • 1 clove x garlic – crush, peel and chop
  • ½ tbsp x honey
  • 1 x lemons
  • 2 tbsp x olive oil (from your pantry)
  • salt and black pepper (from your pantry)

Ingredients to serve 4

  • 6 x free range chicken breasts
  • 24 x bamboo sticks
  • 20g x fresh dill – chop
  • 1 x fennel bulb – slice finely
  • 10g x fresh basil – tear leaves
  • 40g x fresh parsley – chop
  • 10g x fresh mint – strip off leaves
  • 80g x salad leaves
  • 1 tbsp x garlic – crush, peel and chop
  • 2 x honey
  • 4 tbsp x lemons
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above.

Step 2

Lemon zest and juice: finely grate the skins of the lemons to create lemon zest. You’ll need 2 tbsp for 4 portions and 1 tbsp for 2 portions. Now cut the lemons in half and squeeze the juice out. You’ll need 5 tbsp for 4 portions and 2½ tbsp for 2 portions.

Step 3

Lemon mixture: place the lemon zest and juice, olive oil, honey, salt and pepper in a bowl and mix well. Divide the mixture in half. Add the chopped garlic to one half and HALF the chopped parsley and ALL the chopped dill to the other half.

Step 4

Chicken skewers: cut chicken breasts into strips lengthways – about 4 strips per breast. Place the strips in a large, flat bowl. Add the garlic and lemon mixture and coat generously (you can use your hands to do this). Thread the coated chicken onto the bamboo sticks. Sprinkle with a little salt and pepper. Place a large nonstick frying pan over medium heat. Watch the heat as the honey in the marinade will burn quickly. Place the skewers in the pan and cook for 3 to 4 minutes on each side until nicely browned. Don’t overlap the skewers in the pan. If your pan is a little small, rather cook the chicken in batches.

Step 5

Fennel salad: Place the fennel, salad leaves, mint, basil and the other half of the parsley in a bowl and mix to combine.

Step 6

To serve, divide the fennel salad between the plates and top with the chicken skewers. Spoon over the herb and lemon mixture.