BLOOD ORANGE PERI PERI CHICKEN WITH OVEN ROASTED FENNEL & RED ONION

INGREDIENTS

• 6-8 chicken thighs (on the bone)

• 2 red onion (cut into quarters)

• 2 fennels (cut into quarters)

• 2 blood oranges (round slices)

• Marinade:

• 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

METHOD

1. Preheat the oven to 180 degrees.

2. Add all marinade ingredients into a food processor and blend for 2-3 minutes.

3. Adjust with salt to taste and set aside in a wide bowl.

4. Generously coat chicken thighs in peri peri marinade.

5. Place chicken thighs in a large baking tray dish lined with baking paper.

6. Place fennel and red onion in between the chicken thighs and bake for 35-40 minutes.

7. Baste the chicken with remaining marinade after 20 minutes and place blood orange slices over the chicken.

8. Poke the chicken thigh with a knife to check if it’s done.The liquid should come out clear.

9. 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