It'll never win first price in a 'the art of plating' contest, but this is a delicious meal, full of flavours. And only 10 mins of work!
Quarter a red onion. Slice 2 fennel bulbs in 6 segments. Cut a 50g chorizo sausage in small cubes.
Put 2 chicken legs in a baking tray, surrounded by the onion, the fennel and the chorizo. Season with pepper salt, 1 tsp dried thyme and the zest of an orange.
Add 2 tbsp olive oil and the juice of 1/2 orange. Shake well to cover everything.
Put in the hot oven for 35 mins.
Take out and add 125g cherry tomatoes and bake for another 15 mins.
In a small bowl pour 1 tbsp of boiling water over a pinch of saffron and set aside. Put 2 crushed cloves of garlic, 2 egg yolks and 1 tbsp Dyon mustardinto a food processor or blender. Blitz into a paste and very slowly dribble in 150 ml grapeseed oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and the juice from 1/4 lemon, then season to taste.
Serve with this aïoli.
(Recipe by Janneke Vreugdenhil in her Low-carb Bible)
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