Chicken, Fennel, Olives and Citrus.

 

In a mortar and pestle pound some fennel seeds, a few peppercorns, rock salt  and a clove of garlic into a paste.

Make a marinade by adding the juice and zest of a lemon and half an orange, olive oil and chopped oregano (dried if possible).

Chop fennel bulbs into quarters and marinade for a day with your chicken pieces.

Place all the ingredients in an open casserole (no lid) along with a few handfuls of large green olives and cook in a moderate oven until the chicken has coloured and cook through.

Remove the chicken, olives and fennel and keep warm while you reduce the liquid by half to a sauce on the hob.

Serve with a little more chopped  fresh oregano.