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Orange-brined chicken with freekeh, blood orange and fennel salad

Emma Knowles, Lisa Featherby & Alice Storey
  • 130 minutes
  • Serves 4 to 6

INGREDIENTS

1

chicken

2

Baby fennel, bulbs

5

Blood orange

2

Blood oranges, skin on

3/4 cup

Flat-leaf parsley, loosely packed

2

head Garlic

1

Lemon

1 tbsp

Lemon juice and blood orange, juice

1/2

Spanish onion

119 1/4 milliliters

Blood orange juice and lemon juice

55 g

Brown sugar

1 tsp

Chilli flakes and fennel seeds, dried

2

Cinnamon quills

260 g

Sea salt flake

60 milliliters

Olive oil, extra-virgin

5 1/4 tbsp

Sherry vinegar

200 g

M cracked freekeh (see note)