Chicken with orange sauce and bulgur

Ingredients for 4 people:

For the chicken:
4 chicken fillets
1/2 fennel
1 bunch of spring onions
salt
pepper
some olive oil
1 tablespoon of butter

For baking the chicken:
1 pinch of coriander powder
2 cardamom seeds
juice of 3 oranges
2 pinches of pepper from a mill
200 g chicken broth
half a bunch of basil

For citrus ‘zestes’:
zest of 2 oranges
zest of 1 lemon
zest of 1 lime
50g of sugar
100 g of water

For the bulgur:
200 g of bulgur
1 pinch of chili flakes

For finishing:
1 orange, the slices only
some tops of basil

Method

1. In a large saucepan, heat the olive oil and the butter. Season the chicken with salt and pepper and fry them for 3 minutes on each side, until golden. Cut the fennel into large pieces, trim and finely chop the spring onions and add them in the saucepan, until golden. 
2. Then add the coriander and cardamom and douse with the orange juice. Pour the broth and then add the 2 pinch of pepper. Cover the saucepan and braise for about 45 minutes.
3. For ‘zestes’, peel your citrus fruits and finely chop them. Wash them 3 times removing the froth, always starting from cold water until it boiled and then make syrup with water and sugar and braise for about 20 minutes.
4. Boil the bulgur with salted water and add a pinch of chili flakes, then strain and keep it warm, by tasting it in salt.
5. When the chicken is cooked, uncover and add the chopped basil.
6. Serve your chicken with the orange sauce, bulgur, your vegetables and the ‘zestes’ on top and decorate with some orange fillets and the tops of the basil.