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)