60ml orange juice
1tsp fennel seeds, toasted
1tbsp vegetable oil
1tbsp lemon juice
1 clove garlic, crushed
750g chicken thigh fillets, trimmed and sliced
12 baby rainbow carrots, thinly sliced with a vegetable peeler
Place the orange juice, honey, fennel, oil, lemon juice and garlic in a bowl. Place the chicken in a separate bowl, pour over half the orange juice mixture and allow to marinate in the fridge for 20 minutes.
Thread the chicken onto 12 skewers. Place the chicken on a baking tray lined with non-stick baking paper and cook under a hot, preheated grill and for two minutes each side, basting with the marinade, or until the chicken is cooked.
Toss the carrot with the remaining orange mixture, divide between serving plates and top with the chicken to serve.