Orange and Fennel Chicken

meat

main course

medium

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 3-4 chicken legs
• 2 tbsp. Tomami #1
• 100 ml Pernod
• 4 tbsp. oil
• 1 fennel bulb
• 2 organic oranges
• 1 tbsp. brown sugar
• 2 tsp. mustard seeds
• 3 sprigs of thyme
• 2 tsp. fennel seeds
• 1 tsp. hot paprika
• salt
• pepper

INSTRUCTIONS

Brush the chicken legs with oil and season with salt, pepper and paprika. Cut the fennel and one orange into slices. Arrange the chicken legs with the fennel and orange slices in a baking dish. Mix the juice of the second orange, the rest of the oil, Pernod, and Tomami Umami with the sugar and the spices and add to the baking dish. Place in the oven at 180° C and bake for about 40 minutes. During the baking time pour the cooking juices frequently over the chicken legs.

– Another recipe –

Prawns with Tomami-Peanut Dip

mit #1

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