Citrus-Glazed Chicken with Charred Fennel and Pistachio Crumble

Ingredients

• Chicken cutlets1 1/4 lb
• Fennel bulb1 large, thinly sliced
• Orange1, zest and 1/3 cup juice
• Lemon1/2, juice
• Honey1 1/2 tbsp
• Olive oil2 tbsp
• Garlic3 cloves, minced
• Pistachios1/4 cup, chopped
• Smoked paprika1 tsp
• Salt1 tsp
• Black pepper1/2 tsp
• Parsley2 tbsp, chopped

Method

1. 1Pat the chicken dry and season with salt, pepper, and paprika.
2. 2Mix orange juice, lemon juice, zest, and honey in a small bowl.
3. 3Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear the chicken 3 to 4 minutes per side until cooked through; remove to a plate.
4. 4Add the remaining oil and fennel to the skillet. Cook, stirring occasionally, until browned in spots and just tender, 4 to 5 minutes.
5. 5Stir in garlic for 30 seconds, then pour in the citrus mixture and simmer until glossy and lightly syrupy.
6. 6Return chicken to the pan, turn to coat, and cook 1 minute more.
7. 7Scatter with pistachios and parsley before serving.

Tips

• Slice the fennel very thin so it chars quickly without going soft.
• If the glaze thickens too fast, add a splash of water to keep it silky.

Nutrition