Chicken on a bed of fennel with caper & lime salsa

Total time: 1hr 24m
Preparation Time: 40m

For 4 people



Nutritional Information

Contains 561 Kcal, 33g Protein, 7g Carbohydrates, 42g Fat


  • To marinate the chicken
  • 1 tbsp honey mustard
  • 2 tbsp olive oil
  • 0.5 bunch thyme, finely chopped
  • 1 tbsp lime juice
  • 4 chicken thighs, separated into legs and drumsticks
  • Fennel
  • 800 g fennel, cut into slices approx. 5 mm thick
  • 2 tbsp olive oil
  • 0.25 tsp sea salt
  • Charcoal/gas/electric grill
  • 1 tsp sea salt
  • Salsa
  • 1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
  • 2 tbsp olive oil
  • 80 g caper berries, halved
  • 3 tbsp pine nuts, toasted
  • a little sea salt
  • 25 g cress

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  • To marinate the chicken

    Mix together the mustard, oil, lime juice and thyme, coat the chicken in the marinade, cover and marinate for approx. 30 mins.
  • Fennel

    Brush the fennel with oil, season with salt.
  • Charcoal/gas/electric grill

    Wipe the marinade from the chicken and set aside. Salt the chicken. Grill the chicken over/on a medium heat (approx. 200°C) for approx. 7 mins. on each side, coating the meat every so often with a little of the reserved marinade. Grill the fennel for approx. 4 mins. on each side, cover and set aside.
  • Salsa

    Combine the lime zest, lime juice and oil. Stir in the capers and pine nuts, season with salt. Plate up the chicken and fennel, top with the salsa and cress.
  • Serve with:

    Toasted bread.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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