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Chicken breasts with fennel
Serves 4
Preparation time
1-2 hours
Cooking time
10 to 30 mins
Ingredients
4 boneless chicken breasts 2 fennel bulbs 2 large carrots, peeled 2 tbsp olive oil 30g/1oz butter 2 tbsp fresh fennel seeds salt and freshly ground black pepper For the marinade: 2 tbsp clear honey 2 lemons, juice only 4 tbsp olive oil pinch each of salt and cayenne pepper
Method
1. Mix all the marinade ingredients in a wide, shallow bowl, adding a little salt. Add the chicken breasts and turn them to coat thoroughly. Cover with cling film and leave for 1 hour, turning them halfway. 2. Cut the fennel lengthways into 5mm/¼in thick slices. Blanch in salted boiling water for 5 minutes, refresh and drain. 3. Cut the carrots into 5mm/¼in diagonal slices. Do not cook the vegetables together. Score the surface, then blanch for 3 minutes, refresh and drain. Lightly brush the fennel and carrots with olive oil. 4. Heat a griddle pan until smoking hot. Add the fennel first, then the carrots and griddle for 5-10 minutes, giving them a quarter-turn to mark attractively. Turn them over and repeat on the other side. Season, place on a plate and keep hot. 5. Put the chicken breasts in the hot griddle pan, skin side down. Once they are marked with lines, quarter-turn to make a lattice pattern. Turn them over, lower the heat and give them a quarter-turn as before. Cook for 12-15 minutes in total, depending on thickness. 6. Arrange the fennel slices on plates and top with the chicken. Place the carrots alongside. Put a knob of butter on each chicken breast and top with fennel seeds.
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