Orange Fennel Olive Relish Recipes

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CHICKEN BREASTS WITH ORANGE-FENNEL SEED-OLIVE RELISH



Chicken Breasts with Orange-Fennel Seed-Olive Relish image

Provided by Aida Mollenkamp

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 7

1 teaspoon fennel seeds, lightly crushed
3/4 cup pitted and smashed brined green olives (such as Lucques)
1 tablespoon freshly squeezed orange juice
2 teaspoons orange zest
2 tablespoons olive oil
Salt and freshly ground black pepper
2 bone-in, skin-on chicken breast halves (about 10 ounces)

Steps:

  • Preheat oven to 450 degrees and set the rack in the center.
  • Place fennel seeds in a small frying pan and toast over medium heat until fragrant. Place seeds in a small bowl and combine with olives, juice, zest, and 1 tablespoon of the olive oil. Season with salt and freshly ground black pepper and set aside to marinate, at least 15 minutes.
  • Heat a large ovenproof 12-inch frying pan over medium heat. Rub chicken with remaining 1 tablespoon of olive oil and season with salt and pepper. Add chicken to the pan, skin side down, and cook until golden brown, about 3 minutes. Flip chicken over with tongs and put it in the oven to finish cooking. (If you're not using an ovenproof frying pan, transfer the chicken to a baking dish first). Roast chicken for about 15 minutes, or until the internal temperature registers 160 to 165 degrees on a meat thermometer.
  • Take the chicken out and let it rest for 5 minutes so that the juices settle. Transfer to a serving plate and top with reserved olive mixture. Serve.

FENNEL AND OLIVE RELISH



Fennel and Olive Relish image

Categories     Condiment/Spread     Olive     Fennel     Fall     Winter     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 7

2 fennel bulbs with fronds (sometimes labeled "anise"; 1 1/2 lb total)
1/2 cup pitted Kalamata olives
1/2 teaspoon finely grated fresh orange zest
1/3 cup fresh orange juice
2 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cut stalks from fennel bulbs, then chop enough fronds to measure 1/4 cup. Discard remaining fronds and stalks. Quarter bulbs, then finely chop in a food processor. Transfer to a bowl.
  • Stir in remaining ingredients. Let stand 1 hour for flavors to meld. Serve at room temperature.

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