Negroni chicken skewers with fennel and orange salad recipe | Sainsbury`s Magazine

Ingredients

• 1kg chicken thigh fillets, cut into chunks
• 1 tbsp juniper berries
• 2 tbsp rapeseed oil
• 75ml red vermouth
• 1 tbsp light brown sugar
• ⅛ tsp ground cloves
• ½ tsp ground cinnamon
• zest of 1 orange
• 350g fennel, finely sliced
• 3 oranges, peeled and segmented
• 80g watercress
• 60g blanched almonds, toasted
• 2 tbsp extra-virgin olive oil
• 2 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, crushed