Nigella

Chicken Traybake With Bitter Orange and Fennel

I don’t think I could say how often I’ve made this since settling into my new kitchen. Not that I’m ashamed of being repetitive — I find that comforting — but I’ve simply cooked it too often to count. This, as it cooks, fills your kitchen with its gentle anise and citrus scent, working as well in midwinter with in-season Seville oranges as it does in summer with eating oranges, their sweetness soured by lemon. I always get the chicken in its marinade a day ahead, but if you don’t have time, an hour would be fine (out of the fridge, but in a cool place) so long as you start off with good chicken. If you can afford good organic chicken, buy it. It is this chicken that provides a strong natural “gravy”, and the other reasons to do so are even more compelling. For US cup measures, use the toggle at the top of the ingredients list.