Serves 4-6
- 2 t fennel seeds
- 2 T lemon juice
- 1 t grated lemon or orange zest
- 4 garlic cloves grated
- 2 t honey
- 1/4 t allspice
- Large pinch of red pepper flakes
- 1 chick
- Ken cut up or about 3,5 lb chicken legs with thighs attached
- Salt and pepper
- 2 Cups ripped plums pitted and cut into 3/4 inch thick slices
- 1 medium red onion sliced in thick wedges
- 2/3 Cup torn mint basil or cilantro leaves
Roast fennel seeds in frying pan till fragrant. Pour into a mortar and crush. Transfer into a large bowl and stir in lemon juice,zest,garlic,honey,allspice and red pepper flakes.
Season chicken with salt and pepper and add to the bowl mixing well.add plums and thyme and refrigerate 2 hours up to 24 hours.
When ready to cook heat oven to 425 F . Put everything on a baking pan. Add the onions . Sprinkle lightly e
With salt.drizzle everything with olive oil and roast 30 to 45 minutes till chicken is cooked
Serve garnish with the fresh herbs and flaky salt.
