Active Time
N/A
Total Time
1 HR 15 MIN
Yield
Serves : 4
© John Kernick

How to Make It

Step 1    

Season the chicken breasts and thighs with salt and pepper. In a large bowl, combine 2 tablespoons of the olive oil with the fennel seeds and 1 tablespoon of the crushed red pepper. Add the chicken pieces and turn to coat well with the marinade.

Step 2    

Bring a large saucepan of salted water to a boil. Add the fennel slices and blanch over moderately high heat for 2 minutes. With a slotted spoon, transfer the fennel to paper towels to drain. Add the onion wedges to the boiling water and blanch for 1 minute; drain well. Brush the fennel, onion and tomatoes with olive oil and season with salt and pepper.

Step 3    

Light a grill. Grill the fennel slices and onions over moderately high heat until lightly charred and tender, about 3 minutes per side. Transfer to a platter and cover loosely with foil. Grill the tomatoes cut sides down until lightly charred, about 2 minutes per side; add to the platter.

Step 4    

In a small bowl, combine the remaining 1/2 cup of olive oil and 1/2 teaspoon of crushed red pepper with the garlic, lemon zest, lemon juice and fennel pollen and season the dressing with salt and pepper.

Step 5    

Remove the chicken from the marinade. Grill the chicken skin side down over moderately high heat, basting once with 2 tablespoons of the lemon dressing, until charred, about 12 minutes. Turn the chicken and grill until cooked through, about 8 minutes longer for the breasts and 12 minutes longer for the thighs.

Step 6    

Arrange the grilled chicken on the platter with the grilled vegetables. Spoon the remaining lemon dressing over the chicken and vegetables, garnish with the fennel fronds and serve.

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