Negroni chicken skewers with fennel and orange salad
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Negroni chicken skewers with fennel and orange salad
This sweet, spiced marinade mimics all the best bits of a negroni cocktail. Serve with a crunchy, fresh fennel and orange salad to add that classic orange twist. It’s great with pork, too!
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
567Kcal
Fat
27gr
Saturates
4gr
Carbs
16gr
Sugars
16gr
Fibre
4gr
Protein
58gr
Salt
0.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the negroni chicken skewers
- 1kg chicken thigh fillets, cut into chunks
- 1 tbsp juniper berries
- 2 tbsp rapeseed oil
- 75ml red vermouth
- 1 tbsp light brown sugar
- ⅛ tsp ground cloves
- ½ tsp ground cinnamon
- zest of 1 orange
For the fennel salad
- 350g fennel, finely sliced
- 3 oranges, peeled and segmented
- 80g watercress
- 60g blanched almonds, toasted
- 2 tbsp extra-virgin olive oil
- 2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, crushed
Step by step
- For the skewers, put the chicken pieces in a large bowl. Crush the juniper berries using a pestle and mortar, then mix in the remaining ingredients to make a marinade. Pour this over the chicken and leave in the fridge to marinate for at least 2 hours, ideally longer.
- If using bamboo skewers, soak eight skewers in water for 30 minutes before cooking, to prevent burning. Thread the chicken onto skewers and cook on a hot griddle pan or barbecue for 15-18 minutes, turning regularly, until the chicken is cooked through and slightly charred.
- Meanwhile, make the salad; put the sliced fennel, orange segments, watercress and almonds in a large bowl. Whisk together the oil, vinegar, mustard and garlic and season well. Pour over the salad and toss to coat.
- When the chicken is cooked, divide the salad among shallow bowls and top each with two chicken skewers.
