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Preparation time
15 minutes
Total time:
45 minutes
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Ingredients
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30 mL (2 tbsp.) olive oil
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4 chicken legs with 4–5 slits each
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10 mL (2 tsp.) Chinese five-spice powder
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30 mL (2 tbsp.) orange zest and juice
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Salt, to taste
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Pepper, to taste
Salad
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80 mL (1/3 cup) olive oil
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30 mL (2 tbsp.) maple syrup
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1 fennel bulb, thinly sliced
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375 mL (1 1/2 cups) celery root, julienned
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2 green onions, finely chopped
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2 oranges, peeled and sliced (zest to taste)
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125 mL (1/2 cup) buttermilk
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30 mL (2 tbsp.) dill (or fennel fronds), chopped
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Salt, to taste
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Pepper, to taste
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Directions
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Preheat the oven to 260 °C (495 °F).
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Brush the chicken legs with olive oil. Season with the spices, orange zest, salt, and pepper. Drizzle with a little orange juice. Place on a parchment paper-lined baking tray.
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Bake in the oven for 25–30 minutes or until internal temperature of chicken reaches 82°C (180°F).
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In the meantime, mix the olive oil and maple syrup in a bowl.
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In a separate bowl, add all the salad ingredients. Add half of the olive oil mixture. Mix. Set aside.
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Place the salad and browned chicken legs on a serving dish. Drizzle the chicken legs with the remaining olive oil and maple syrup mixture and serve immediately.
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