Mandarin pairing with tomato – chicken – bulb fennel

This main dish garnishes chicken filet with a mandarin-and-tomato sauce and some fresh fennel shavings.

Anatomy of this recipe

Mandarin and tomato share floral and citrus aromas and combine well in a sauce. Fennel highlights the spicy notes of the mandarin and the yoghurt plays on the creamy, coconut & peachy notes of the mandarin.

Yoghurt, being both fatty and fresh, balances the sweet and sour sauce.

“The combination of anise (fennel) with citrus (orange) is a classic one in the French cuisine. For example in bouillabaisse. For this recipe we replaced the orange by the mandarin adding more floral, spicy and woody notes.”

Preparations (4 persons)


  • 100 g Chicken fonds
  • 50 g 100% Mandarin , Les vergers Boiron
  • 75 g Tomato , Les vergers Boiron
  • 2 g Chili pepper , chopped
  • Roasted garlic puree
  • Q.S. Tomato paste
  • Q.S. Basil

Mix all ingredients. Reduce on low heat according to the desired thickness. Season to taste.


  • 2 Chicken fillet

Season the chicken breasts with salt and pepper. Color in hot butter. Finish the cooking in a preheated oven at 150┬░C. Cut the chicken fillets in half.

Fennel salad

  • 0,5 Bulb fennel
  • Cilantro , chopped
  • Olive oil White wine vinegar

Cut the fennel with a mandolin into thin slices. Season with olive oil, lemon juice, salt and pepper.


  • Q.S. Yoghurt

Put half a chicken fillet on a plate. Season with sea salt and pepper. Spoon some sauce round the meat. Put some fennel salad on the meat. Finish with some yoghurt.

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