This chicken dish gives a lot of flavour and involves little effort in cooking. The fennel gives it aroma and the lemon makes it tangy, whilst the pomegranate adds crunch and a little sweetness.
Ingredients – Serves 2
4 chicken thighs
2tbsp garlic infused olive oil
2 fennel bulbs quartered
1 handful of pomegranate seeds
1 lemon
Salt & pepper to taste
Method
Zest the lemon and cut into eighths removing pips. Put the lemon zest, oil, salt and pepper in a bowl and massage the chicken with the marinade. Then put the fennel and lemon in the bowl and mix with the marinade.
Put the chicken in a roasting tin with the lemon and fennel pieces and roast for 45 minutes or until chicken is cooked.
Before serving sprinkle pomegranate seeds on chicken.
Recipe by
Farhanda Shah
Dietitian
