Orange chicken with basmati rice and roasted fennel

Ingredients

For 1 serving

• Chicken breast140 g
• Fresh orange juice100 ml
• Orange zest2 g
• Cornstarch5 g
• Basmati rice60 g
• Fennel200 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: November – March

Method

1. Heat the oven to 200 °C (conventional). Trim the fennel, removing the tough outer layers, and cut it into slices about 1 cm thick; toss it in a baking dish with half the oil, salt and black pepper.
2. Roast the fennel for 25 minutes, until tender and golden at the edges.
3. Meanwhile bring a pan of water to the boil, salt it, rinse the basmati rice and cook it for 12 minutes, until tender and separate; drain.
4. Dissolve the cornflour in the cold orange juice, stirring well. Slice the chicken breast about 1 cm thick and salt it.
5. Heat the remaining oil in a frying pan over medium-high heat and brown the chicken for 4 minutes, turning, until golden; pour in the orange juice with the cornflour and the grated orange zest and cook for 2–3 minutes over medium heat, stirring, until the sauce thickens and coats the chicken.
6. Serve the chicken and its sauce with the rice and fennel.