Donna Hay’s fennel and orange skewers with carrot salad:

Fennel and orange chicken skewers with carrot salad, featured in Fresh And Light by Donna Hay, published in paperback by Hardie Grant Books. Picture: PA Photo/Hardie Grant Books/William Meppem.

Fennel and orange chicken skewers with carrot salad, featured in Fresh And Light by Donna Hay, published in paperback by Hardie Grant Books. Picture: PA Photo/Hardie Grant Books/William Meppem.

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Ingredients

(Serves 4)

60ml orange juice

1tbsp honey

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

Method

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.