Fay Makes it Easy by Fay Ripley

Author:Fay Ripley
Language: eng
Format: mobi, epub
Publisher: HarperCollins Publishers
Published: 2014-01-19T22:00:00+00:00

All you need is…

8 skin-on chicken thighs, leave bone in

1 tsp fennel seeds

1 tsp smoked paprika

1 tbsp olive oil

3 garlic cloves, peeled and thinly sliced

50g toasted flaked almonds

zest and juice of 1 orange

200ml dry sherry (Fino if possible)

handful of fresh flat-leaf parsley, chopped, to serve

All you do is…

1 Preheat the oven to 200°C (fan), 220°C, gas mark 7. Trim away the excess chicken skin. Cut 2 deep slashes down through the skin and down to the bone on each thigh. Place in a bowl and sprinkle over the fennel seeds, smoked paprika and seasoning. Rub well into the chicken.

2 In a large frying pan, heat the olive oil and cook the chicken, skin side first, for 5 minutes until really golden, then turn and cook for 2 minutes. Transfer to a large casserole dish.

3 In the same frying pan, turn the heat right down and add the garlic for 1 minute then the almonds and orange zest and cook for 2 minutes, stirring. Add the sherry and orange juice and bubble for 4–5 minutes to reduce and burn off the alcohol. Pour over the chicken, then pop a lid on and bake in the oven for 30 minutes.

To serve

Throw over a handful of chopped parsley.

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