Chicken with Spiced Apples, Onions and Olives
Ingredients
- Ingredients
- 4 Chicken thigh
- 1 tsp fennel seeds
- 4 Tbsps olive oil
- 1 generous pinch Lemon peel (zested)
- 1 Tbsp honey
- 1 tsp hot Mustard
- 2 Apple
- 1 red onion
- 1 garlic clove
- 50 grams black Olives (pitted)
- 150 milliliters Chicken broth
- 4 Tbsps mixed, chopped Fresh herbs (such as rosemary, thyme, savory, sage, parsley, basil)
- salt
- freshly ground peppers
Preparation steps
Rinse chicken legs, pat dry and cut through the joints to separate thighs from drumsticks. Toast fennel seeds in a dry frying pan until fragrant. In a bowl, mix together fennel seeds, oil, lemon peel, honey and mustard. Add chicken and coat well. Cover and marinate about 1 hour in the refrigerator.
Preheat oven to 180°C (approximately 350°F). Coat a baking dish with oil.
Peel, core and cut apples into 1 cm (approximately 1/2-inch) thick rings. Lay apples in the pan. Peel onion and garlic. Slice onion into rings and cut garlic into slices. Place in pan on top of apples. Scatter with olives and add a little broth. Place chicken pieces, skin-side down, on top. Bake 35-40 minutes, turning chicken pieces once halfway through baking time. Brush with marinade and add broth as needed. During the last 5 minutes of baking time, sprinkle with herbs.
Season with salt and pepper and serve with potatoes, if desired.
