Add To Favorites
Into a large bowl, zest and suprême citrus, making sure to squeeze the juice out of the guts as well. Next, add the Blood Orange oliveoil, mustard, apricot Pineapple Manog Habanero jam, and salt. Stir well to combine.
Add in the fennel, chicken, and thyme, and toss to coat, or marinade overnight. Dump everything into a 9x13 pan and roast in a 450° oven until cooked through, 20-30 minutes.
Remove chicken and fennel to a plate, spoon over the sauce and citrus and garnish with fennel fronds.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.