A Madeleine Shaw recipe from her book Get the Glow. I cooked it for a kitchen supper with friends and it was admired and enjoyed. The pomegranate adds to the aesthetics and gives it an added sweet crunch.
Orange, Fennel & Pomegranate Chicken
Ingredients serves 2:
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
How to prepare
Preheat the oven to 200℃.
Zest the orange and cut into eights. Put 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.