Lime, Fennel and Ginger Chicken

A few years ago I decided that I wanted to turn our backyard into a little suburban orchard. Hubby and I spent weeks buying and planting fruit trees. Every weekend we would go searching for new exotic fruits that we could plant. I had a vision of never having to purchase fruit again and our backyard being totally self sufficient. How awesome does this sound?


However, our gorgeous German Shepherd, Samantha had other ideas. The more we would plant, the more she would dig and it became a continuous cycle until we eventually gave up. However, there was one that survived. I don't know what it was about this particular tree but our Sammy girl never touched it. So 5 years later, we have successfully grown one Lime tree and it is flourishing with beautiful ripe fruits. The problem is that we completely forget that its even there. Instead of picking the fruits every few days, when we eventually remember every few weeks we end up with buckets and buckets of fresh limes all at once. That's when I have to get creative.


Today, was picking day. I successfully used up 4 of the 15 limes that we picked for this recipe.


I came up with this yummy Lime, Fennel and Ginger marinade for our chicken and it was delicious. Definitely one I will be using again. If you don't have limes available, you could substitute for fresh lemons or even oranges. Always use what is in season and what you have readily available.

I served this chicken to Lady Lalo with a Pumpkin and Tahini puree, steamed Greens and fermented cabbage. She loved it!

Ingredients:

6-8 x Organic Freerange chicken pieces or one whole chicken

1 x leek chopped thinly

1 x fennel bulb chopped thinly

4 x whole limes (120mls of juice) 

2.5 x tablespoons Ghee (melted)

1 x teaspoon minced ginger

1 cup Bone broth

1 teaspoon Marjoram

2 teaspoon lemon and garlic additive free seasoning (or your favourite herbs and spices)

Method:

Create a bed of fennel and leek in a large roasting dish. In a bowl squeeze the juice out of all the limes, set aside. Lay the skins of the limes on the roasting dish.

 

Lay the chicken pieces on top of the limes, fennel and leek. 

Add melted ghee and minced ginger to the lime juice and stir well. Pour over chicken, making sure to massage the ghee into the skin. Sprinkle over your seasoning and herbs. Add bone broth into the roasting pan and put into a preheated oven on 180 for 30 minutes. After 30 mins put a tin foil cover over your chicken and bake for another 30 mins. 

Enjoy!! 

I love the zesty sautéed leek and fennel that sucks up all of the chicken juices ... It is so delish!! 

Love & Gratitude

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