We have a new found love for clean food, especially, clean food made by Madeleine Shaw. Roasted fennel is not only nutritious but takes on a caramelised flavour that adds a sweetness to the dish. Pomegranate is packed full of antioxidants and fennel is wonderful for the digestive system.
We often used chicken thighs instead of breasts, they are more tender, cheaper and full of flavour. This succulent part of the bird is preferred by many as the dark meat of the chicken thigh is not only incredibly moist due to a higher fat content, but more forgiving. We bought our thighs from one of our favourite Scottish producers; Gartmorn Farm.
This Orange, Fennel and Pomegranate Chicken is the perfect dish for entertaining friends. Serve with roasted vegetables, salad, boiled garlic potatoes and a couple bottles of crisp white wine.
- 1 orange
- 4 tbsp coconut oil or butter, melted
- 1 tbsp thyme
- 2 tsp sea salt
- 1 tsp freshly ground pepper
- 4 chicken thighs
- 2 small fennel bulbs, quartered
- ½ a pomegranate
- Preheat the oven to 200℃.
- Zest the orange and cut into eights. Pit the orange zest, coconut oil or butter, thyme, salt and pepper in a bowl. Massage the chicken with this marinade, then put the fennel and orange pieces in too, and mix them with the marinade – try not to break the fennel up.
- Place the chicken in a roasting tin, skin facing up, with the fennel and orange pieces in between. Roast for 45 minutes. Halfway through the roasting time, take the chicken out and baste it with the juices from the tin.
- Bash out the pomegranate seeds with a spoon, then remove the white pith and sprinkle over the top of the roasted chicken and serve.