What to Cook Tonight #61
Simple Italian flavours. Sardinian Baked Chicken Thighs with Fennel & Orange, decadent Brown Butter & Sage Rigatoni with Hazelnuts, and a Beetroot Salad with Rocket & Feta. Plus ideas for Matariki!
Our three recipes this week find the balance between comforting flavours and freshness — with aromatic sage, bright citrus, and buttery hazelnuts running through our three dishes.
We’ve also included some ideas for Matariki, if you’re planning to celebrate with a big shared meal this week.
Our first recipe for you is inspired by a Sardinian classic — Baked Chicken Thighs with Fennel & Orange. This stunning dish makes for a beautiful centerpiece for a special occasion but is simple enough for everyday cooking.
It’s hard to beat a good traybake chicken dinner — minimal dishes, maximum flavour, and guaranteed household approval.
Fennel and orange are a classic Italian combination, and for good reason — the sweet orange pairs beautifully with anise-flavoured fennel. To take it up a notch, we’ve incorporated sage, one of our favourite winter herbs.
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