Best Orange Fennel Olive Relish Recipes

Chicken Breasts with Orange-Fennel Seed-Olive Relish image

Provided by Aida Mollenkamp

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 7

1 teaspoon fennel seeds, lightly crushed
3/4 cup pitted and smashed brined green olives (such as Lucques)
1 tablespoon freshly squeezed orange juice
2 teaspoons orange zest
2 tablespoons olive oil
Salt and freshly ground black pepper
2 bone-in, skin-on chicken breast halves (about 10 ounces)

Steps:

Preheat oven to 450 degrees and set the rack in the center.
Place fennel seeds in a small frying pan and toast over medium heat until fragrant. Place seeds in a small bowl and combine with olives, juice, zest, and 1 tablespoon of the olive oil. Season with salt and freshly ground black pepper and set aside to marinate, at least 15 minutes.
Heat a large ovenproof 12-inch frying pan over medium heat. Rub chicken with remaining 1 tablespoon of olive oil and season with salt and pepper. Add chicken to the pan, skin side down, and cook until golden brown, about 3 minutes. Flip chicken over with tongs and put it in the oven to finish cooking. (If you're not using an ovenproof frying pan, transfer the chicken to a baking dish first). Roast chicken for about 15 minutes, or until the internal temperature registers 160 to 165 degrees on a meat thermometer.
Take the chicken out and let it rest for 5 minutes so that the juices settle. Transfer to a serving plate and top with reserved olive mixture. Serve.

Orange-Fennel-Olive Relish image

Provided by Riley Wofford

Time 10m

Yield Makes 1 1/2 cups

Number Of Ingredients 6

2 oranges
1/2 cup thinly sliced fennel
12 chopped oil-cured olives
1/4 cup torn fresh mint leaves
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

Grate 1 teaspoon orange zest, then remove peel and pith from oranges. Holding fruit above a bowl, use a small paring knife to cut between membranes and remove segments. Squeeze 1 tablespoon juice from membranes into a bowl.
Cut segments into bite-size pieces; add to bowl with fennel, olives, mint leaves, and oil. Season with salt and pepper; serve.