It’s funny the things people find bizarre about me in Malaysia. Things like wearing my shoes in the bedroom was just too much for my realtor who literally couldn’t stop laughing at the idea. Things like how I don’t want sugar syrup in anything and yet it still comes in everything and of course, my love for liquorice. We are talking about a nation of people who eat chicken feet, boiled fish eyes and soggy porridge with beef … for dessert and yet it’s the aniseed flavour that gets to them?
Well my Malaysian friends… I challenge you on this one. The dish that’ll get any non aniseed lover to confess. The mandarin here is a delicious bonus and adds a sticky sweetness to the finishes product and the best part? One bowl, one tray, one pot.
Fennel Baked Chicken
Serves 4
Ingredients
4-6 chicken marylands
3tbs orange juice
3tbs lemon juice
3tbs mustard
4tbs brown sugar
1 large fennel, quartered
2 mandarins, sliced thinly with the skin on
1tbs fresh or dry thyme leaves
3tbs crushed fennel seeds
1/4 cup white wine
Salt and pepper
Parsley to serve
Method
In a large bowl coat the chicken with all the ingredients – except the wine. Cover with glad wrap and leave in the fridge to marinade for 2 hours.
Pre heat your oven to 200 and place the chicken, fennel and mandarin around a large baking tray and cover with the marinade liquids and white wine. Bake for 40 minutes, turning the tray a few times in the oven to ensure the heat is even.
Take the chicken, fennel and mandarin out of the tray and leave aside. Transfer the tray juices to the pot and boil for 5-10 minutes and season to taste. Pour over your chicken and vegetables and finish with the parsley. I served my chicken with a rice pilaff and roast pumpkin salad.
