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)

Sauce

  • 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.

Chicken

  • 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.

Assembly

  • 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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