Chicken thighs with grapefruit and fennel salad

Votes: 0

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 480, total fat 20 G., saturated fats 5 G., proteins 37 G., carbohydrates 39 G., fiber 5 G., cholesterol 159 mg, sodium 723 mg, sugar 3 G.

Roasted spicy skinless, boneless chicken thighs are served on crispy baguette slices with a light fennel and grapefruit salad. Remove all membranes from the grapefruit to preserve the flavor, and use both the root and trimmed fennel greens. It's delicious, healthy, and quick—perfect for a midweek dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 small skinless, boneless chicken thighs (about 700 g)
2 tsp coriander seeds
2 teaspoons fennel seeds
8 slices of baguette
2 tbsp + 2 tsp extra-virgin olive oil
2 red grapefruits
1 small fennel root
1 cup fresh parsley
1/4 cup crumbled low-fat feta

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place a baking sheet on the bottom rack of the oven and preheat the oven to 450°F (245°C). Grind the coriander and fennel seeds coarsely in a spice grinder or crush them in a heavy skillet. Place the chicken in a large bowl and sprinkle with the spices, salt, pepper, and mix well.
Drizzle baguette slices with 1 tablespoon olive oil and season with salt and black pepper. Set aside.

Heat a large skillet over high heat; add 2 tablespoons olive oil. Add the chicken and cook until browned on the bottom, 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes.
Carefully arrange the baguette slices on the hot baking sheet. Place 1 chicken thigh on each baguette slice. Bake on the bottom rack until the chicken is cooked through and the baguette is golden brown and crispy on the bottom, 15 to 17 minutes.
Meanwhile, peel and membrane the grapefruit and place the segments in a bowl. Squeeze the membranes and add the remaining 1 tablespoon of olive oil. Trim and core the fennel root; finely chop the fennel and 1/4 cup of the herbs and add to the bowl along with the parsley. Sprinkle with 1/4 teaspoon of salt and freshly ground black pepper and toss well.
Divide the bread and chicken among plates. Place the grapefruit and fennel salad on top of the chicken and sprinkle with cheese.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Low cholesterol / Healthy dinners / Calorie content of prepared meals / Summer dishes / Main courses / Vegetables and mushrooms / Bird / Food Network - recipes