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


  • Chicken Marinade
  • 1 tbsp. honey mustard
  • 2 tbsp. olive oil
  • 0.5 bunch thyme, finely chopped
  • 1 tbsp. lime juice
  • 4 chicken legs, in Ober - und Unterschenkel zerlegt
  • Fennel
  • 800 g fennel, cut into 5-mm-thick slices
  • 2 tbsp. olive oil
  • 0.25 tsp. sea salt
  • Charcoal, gas or electric barbecue
  • 1 tsp. sea salt
  • Salsa
  • 1 lime, heiss abgespült, trockengetupft, abgeriebene Schale und Saft
  • 2 tbsp. olive oil
  • 80 g caper berries, cut in half
  • 3 tbsp. pine nuts, roasted
  • a little sea salt
  • 25 g watercress

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  • Chicken Marinade

    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 or electric barbecue

    Wipe the marinade from the chicken and set aside. Season the chicken with salt. Grill the chicken over/on a medium heat (approx. 200°C) for approx. 7 mins. on each side, turning the meat from time to time and coating it 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. Arrange the chicken and fennel on plates, top with the salsa and cress.
  • Dazu passt:

    geröstetes Brot

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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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