spiced grilled chicken with fennel, radicchio and bergamot pressed olive oil
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Category
salads
Cuisine
Mediterranean
Author:
Rachel Pitts, Fruitful Kitchen
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
The chicken is rubbed with ground star anise, black pepper and a little garlic. If you can buy chicken breasts with the skin on (or slice them from a whole chicken yourself), then your meat will be extra delicious. But skinless chicken also works.
The star anise and fennel are a harmonious pair, and the radicchio adds colour and a slight bitter edge (although you could also use another leaf such as rocket). Slice the chicken and lay it over the salad, then scatter on some roasted hazelnuts. Anoint it all with beautiful Bergamot Pressed EVOO at the table, and your guests will be impressed!
Ingredients
-
5 star anise
- ½ tsp black peppercorns
- ½ tsp Mount Zero Pink Lake Salt
- 1 garlic clove
- 2 chicken breasts (skin on if possible)
-
1 tbsp Mount Zero Frantoio Extra Virgin Olive Oil
-
Handful of hazelnuts
- ½ fennel bulb, finely sliced
- Large handful of radicchio leaves (cut or torn if the leaves are large)
-
Juice of ½ a lemon
- ½ tsp Mount Zero Pink Lake Salt
- Mount Zero Bergamot Pressed Extra Virgin Olive Oil, to drizzle
Spiced Chicken
Salad
Directions
Use a heavy mortar and pestle to break up the star anise into smaller pieces. Add the peppercorns and grind together as finely as you can. There may be a few small shards of star anise that refuse to be ground – you can pick these out by hand if you like, or accept the mixture as rustic. (If you have a spice grinder, by all means use it.)
Add the salt and garlic to the mortar and grind to a paste.
Lay the chicken breasts on a plate and scoop the spice mixture on top. Drizzle with olive oil and rub the mixture into the chicken with your hands, reaching into all the crevices. Set the chicken aside while you get the salad ready.
Lightly toast or roast the hazelnuts, and tip into a tea towel. Rub off the loose skins (some will stay attached) and chop the hazelnuts roughly (halves are perfect).
Heat the grill of your barbecue or a grill pan. When hot, add the chicken and turn the heat down to medium. Grill for around 5 minutes on each side, until nicely golden. When the chicken is cooked through, it should feel firm to press (you can also slice into the thickest part to check). Transfer to a plate and leave to rest for 5 minutes.
Combine the fennel and radicchio in a bowl and add the lemon juice and salt. Toss well.
Slice the warm chicken. Pile the salad onto serving plates, and top with chicken slices. Scatter with hazelnuts. Drizzle with Bergamot Pressed EVOO to finish.