It’s hard to know exactly what to eat in this weather, I just fancy light meals like salads.
This Madeline Shaw inspired recipe is just perfect though. The summery citrus flavours of this super healthy dish, make it a perfect mid-week meal.
It’s also super easy to throw together if you don’t have much time to prep food (like me!) I did have to get Chris to mash the sweet potato.
The original Madeline Shaw recipe has pomegranate seeds added which would go really nice with it, I just forgot to add some to our food order!
You can be versatile with this too, I’ve made the Hemsley version of this before which is with lemons rather than oranges and it works just as well!
Citrus Fennel and Chicken
10-15 min prep time
45 min cook time
4 chicken thighs
2 tsp thyme (or fresh sprigs)
4 tbsp coconut oil
2 small fennel bulbs
Preheat the oven to 200c and zest the orange
Mix the thyme, S&P, orange zest and coconut oil in a bowl.
Marinade the chicken first of all by rubbing it in to the mixture.
Cut the fennel in to quarters and rub this into the mixture, then cut up the orange and coat it in anything you have left from it.
Put the chicken, fennel and orange pieces into a oven proof dish and cook for 45 mins.
This goes nicely with mash, any type! I’m using sweet potato but celeriac is a perfect match too.
You could also use butter instead of coconut oil, if preferred.