Chicken with orange, fennel and pomegranate

Sitting at home, in the kitchen, in the playroom, in the spare bedroom, in my room and anywhere else that there’s space are cook books. I have cook books everywhere.

But how many of these cookbooks have been used more than once or twice? How many of the recipes I eyed up when in the book shop have I actually made? I have tried making lists of my favourites in a little book to reference when I plan the weeks meals and that helps- I have certainly used them more- but many are still underused.


Fear not though- I have found a way to use a book to its full potential- to make sure you cook all those recipes you eyed up- don’t buy it- borrow it. I borrowed Madeleine Shaw’s Get the Glow from a friend and knowing I only had a defined period of time to make all the delicious dishes that caught my eye I set about it sharpish. Within a week I’d made more of her recipes than I had made from books I’d had for years. So impressed was my friend with my use of her book that she gave it to me. I’ll buy her another copy for Christmas (oops spoilt the surprise).

So this recipe comes from Madeleine’s book and it, like everything else I have made from it is delicious. Fennel isn’t something I cook often and I’ve decided I’ve been missing out- cooked alongside the chicken here it is a welcome change from the usual veg we eat and supper easy to prepare- no peeling required. The orange and pomegranate provide freshness and  a certain tang to the dish and add welcome colour to the plate. I do like things to look pretty after all.

Give it a go and if you don’t have a friend to borrow the book from ignore my advice and buy yourself a copy!



Serves 4

Adapted from Get The Glow by Madeleine Shaw

2 oranges
2tsp coconut oil
8 chicken thighs
2 large fennel bulbs, each cut into 8 wedges
1tbsp thyme leaves, picked from their steams
50g pomegranate seeds (about a tbsp per person)

  • Preheat the oven to 190°C
  • Zest the oranges and mix the zest with the coconut oil. Season this mix with salt and pepper. Rub this all over the chicken thighs and place them skin side up in an oven proof dish
  • Nestle the fennel segments between the chicken
  • Cut the orange segments out and scatter around the chicken along with the thyme
  • Cover with foil and bake for 45mins, removing the foil after 25mins, until the chicken is cooked through
  • Enjoy

Leave a Reply

Your email address will not be published. Required fields are marked *