Crispy-Skinned Chicken with Zucchini and Fennel Salad

Ingredients

• 2 tablespoons extra virgin olive oil

• 2 tablespoons salted capers, rinsed and drained

• 4 x 200g chicken breast fillets, skin on

• Sea salt and cracked black pepper

• 2 medium zucchinis (courgettes) (260g), shredded

• 2 green (Granny Smith) apples, thinly sliced

• 1 large fennel bulb (550g), trimmed and thinly sliced

Anchovy Dressing

• 1/2 cup (140g) plain Greek-style (thick) yogurt

• 1/2 teaspoon Dijon mustard

• 2 tablespoons lemon juice

• 1 long green chili, finely chopped

• 2 anchovy fillets, chopped

• 2 tablespoons finely shredded mint leaves

• Sea salt and cracked black pepper

Directions

To make the anchovy dressing, place the yogurt, mustard, lemon juice, chili, anchovy, mint, salt, and pepper in a bowl.  Mix to combine and set aside.

Preheat oven to 400°F. Heat the oil in a large non-stick frying pan over high heat. Add the capers and cook for 2–3 minutes or until crispy. Remove with a slotted spoon and set aside. Sprinkle the chicken with salt and pepper and cook, skin-side down, for 3–4 minutes or until golden. Transfer to a baking tray lined with non-stick baking paper and roast for 12–15 minutes or until golden and cooked through.

Place the zucchini, apple, and fennel in a bowl, drizzle with the dressing and toss to combine. Slice the chicken and divide between serving plates with the salad. Top with the crispy capers to serve.