Ingredients

• 8 to 12 boneless, skinless chicken thighs
• 20 g salt
• 10 g sugar
• 5 g black pepper
• 3 g dried oregano
• 50 g olive oil
• 30 g chopped parsley
• 40 g minced garlic (about 8 to 10 cloves)
• 2 lemons (for zest)
• 125 g broccolini
• 225 g bow tie pasta
• 150 g red wine vinegar
• 15 g honey
• 15 g grainy mustard
• 1 shallot or red onion
• 150 g extra virgin olive oil
• 75 g olives
• 75 g grated Parmesan
• 50 g chopped sun-dried tomatoes
• 10 g finely chopped parsley
• 6 large oranges
• 2 grapefruits
• 1 fennel bulb
• 1/4 red onion
• 3-4 tbsp chopped roasted pistachios
• Olive oil, champagne vinegar, flaky salt