Dish: second course

 Level: easy

 Serves: 4

 Time: 1h


1 kg chicken pieces
4,5 cl LADY D Intense Orange
500 g fennels
400 g clementines
3 thyme sprigs
lemon juice
4 tbsp olive oil
2 parsley sprigs
1 tbsp ground cumin
garlic, salt, pepper q.s.

Step 1: Put the chicken pieces on a chopping board and score the skin with a knife. Quarter the fennels and preheat the oven to 200° C fan.

Step 2: Mix in a bowl LADY D Intense Orange with zest and juice of two clementines, lemon juice, olive oil, cumin, thyme and garlic and add salt and black pepper. Rub over the chicken and leave to marinate in the fridge for 20 minutes.

Step 3: Cook the chicken skin-side and the fennels in the oven for 20 minutes until crisp. Turn over and cook on the other side until cooked through, adding clementines sliced and sauce in the last 15 minutes.

Step 4: Move the chicken on a plate with fennels and clementines; sprinkle with fresh parsley and serve with a spoonful of sauce.