Chicken thighs resting on a bed of fennel & oranges and tossed with olives … Yes, please!


I made this meal last night, and I have to say that I was apprehensive I’d like it or not.

I mean, fennel. Who likes fennel?

I’ve made a salad with it, and it was just okay.

But this meal was amazing. The fennel and oranges are roasted for 15 minutes with a bit of garlic and olive oil. Meanwhile you fry the chicken skin side down in a pan for 10 or so minutes.

Lay the chicken on the fennel and oranges and roast it all together for another 10 to 15. Remove the chicken, toss the olives in and serve on a platter.

It’s definitely integrating into our dinner menu.