Fennel, Quinoa, Chicken Legs

Chicken legs

1. Put the softened butter in a bowl, add the orange zest. Finely grate the clove of garlic. Roast the fennel seeds in a pan without fat until they start to smell. Then briefly pound in a mortar and also add to the butter. Salt and pepper the butter and work well with a fork to a homogeneous mass.
2. Now use your finger to loosen the skin in one place on the chicken drumsticks and use your finger to loosen the skin from the meat over a large area, so that the skin is on the edge except where you put your finger under the skin Meat stays.
3. Now push some of the fennel butter under the skin and apply light pressure from the outside to distribute it well under the skin. Spread a thin layer of olive oil on an ovenproof dish and place the legs in the dish and fry them in the oven at 180 degrees for 40 – 45 minutes.

Fennel with quinoa

1. Wash the quinoa, heat some oil in a saucepan, sweat the quinoa briefly in it and deglaze with half a liter of water, bring to the boil, put the lid on, turn off the stove and let it stand for 15 minutes, pour over a sieve and drain very well .
2. Clean the fennel, put the fennel greens aside for the decoration. Halve the fennel, remove the stalk and cut into fine strips. Heat some oil in a pan and sweat the fennel in it for about 7 – 8 minutes while turning, then add the shallot and garlic, sprinkle about 1 tablespoon of sugar and let caramelize for about 2 minutes.
3. Then deglaze with the orange juice and wine and reduce until a thick syrup forms. Then add the quinoa, put the stove on a low flame, season with salt, pepper and Espelette pepper and steam everything for about 5 minutes while turning.
4. Then serve the quinoa fennel with the chicken legs.