Moroccan Spiced Chicken Thighs with Fennel, Orange & White Bean Salad
A Gruner Veltliner recipe pairing from Jo Wilcox for Jules Taylor Wines
SPICE, CITRUS AND A GLASS OF GRUNER — SUMMER LUNCH SORTED
Marinated overnight and grilled until sticky and caramelised, these Moroccan-style chicken thighs are full of flavour and perfect for casual dining: generous, a little bit smoky, and ideal to sit alongside a chilled glass of wine on a long, lazy afternoon.
Jules has championed Gruner Veltliner in Marlborough since the very start. She loves its delicious white pepper spice and juicy stone-fruit flavours, and its textural, creamy mouthfeel. It's a subtle wine that cries out for food, and this recipe's cumin, smoked paprika and turmeric spices, plus the bright fennel and orange notes in the salad, bring out the full range of the wine's flavours. It might just be one of our favourite warm-weather pairings yet.
Serve it for a relaxed lunch or light dinner with crusty bread, a pile of summer greens, and a well-chilled bottle close at hand.
The recipe
Serves 4
Ingredients
- 6–8 chicken thighs
- Spice mix: 1 tsp each cumin seeds, ground coriander, smoked paprika, turmeric
- Pinch of salt and caster sugar
- 2 cloves garlic, crushed
- 1 onion, finely diced
- Drizzle of olive oil, squeeze of lemon or lime, fresh rosemary
- 2 fennel bulbs, shaved or finely sliced
- ¼ cup olive oil
- 1 tsp fennel seeds
- 1 Tbsp honey
- 1 Tbsp apple cider vinegar
- 2 tins cannellini beans, rinsed and drained
- 2 oranges — zest, juice and segments
- 3–4 cups Greek-style yoghurt
- Pinch of cumin and paprika
- 1 red chilli, sliced
- Small handful chopped parsley or coriander
- Rocket leaves & crusty bread, to serve
Method
Marinate the chicken thighs in the spice mix, salt, sugar, garlic and onion for at least 30 minutes, or ideally overnight.
Preheat the BBQ grill or oven to a medium temperature (about 180°C).
Arrange the thighs in a lined roasting dish, squeeze over a little lemon and scatter with fresh rosemary sprigs. Cook for 30–35 minutes until caramelised and well coloured, with juices running clear.
Combine the shaved fennel with oil, fennel seeds, honey and vinegar and let sit for 10 minutes, then toss through the beans, orange juice, zest and segments.
Mix the yoghurt with a pinch of cumin and paprika, chilli and herbs, and season to taste.
Arrange the fennel salad on a platter and top with the roughly sliced chicken thighs. Garnish with the yoghurt dressing, extra chilli and herbs.
Serve with crusty bread, rocket salad and a well-chilled glass of Jules' Gruner.
Why this pairing works
Gruner Veltliner's signature white pepper spice makes it a natural match for the cumin, paprika and turmeric in the marinade, while its bright acidity and citrus notes echo the orange in the fennel salad and cut cleanly through the richness of the yoghurt dressing. Serve it well chilled and the flavours combos will sing.
Recipe FAQs
What wine pairs best with Moroccan spiced chicken?
Gruner Veltliner is an excellent match. Its natural white pepper spice complements warm spices like cumin, paprika and turmeric, and its citrus-driven acidity balances rich, marinated chicken thighs without overpowering the dish.
Can I make this chicken ahead of time?
Yes — the chicken actually benefits from marinating overnight, so you can prep it the day before and simply cook it on the day you plan to serve it.
Can I cook this on the BBQ instead of in the oven?
Absolutely. A medium BBQ grill (around 180°C) works just as well as an oven — grill the marinated thighs until caramelised and cooked through, about 30–35 minutes.
What can I serve instead of white beans?
Chickpeas make a great substitute for the cannellini beans if that's what you have on hand, and will hold up just as well against the citrus dressing.
Bring it to your table
This one's built for sharing — put the platter in the middle of the table, pour the Gruner Veltliner, and let everyone dig in.
Find Jules Taylor Gruner Veltliner at your nearest stockist, or buy directly online.