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Fennel roast chicken with mashed butternut squash

Fennel roast chicken with mashed butternut squash

By Joseph Kim
15’ Prep time
45’ Cook time
60’ Total time
524 Calories
4 Serving

Summary

Fragrant, lightly spiced dukkah and anise-like fennel provide the perfect flavour combinationin in this delicious chicken dish.
Joseph Kim 0 Followers

Step by Step

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Step 1

Preheat the oven to 200°C, gas mark 6. Scatter the fennel into a large ovenproof dish and pour over 200ml cold water. Rub the chicken with olive oil and sprinkle with dukkah. Arrange on top of the fennel, then add the lemon and olives. Roast for 45 minutes, or until the chicken is golden and cooked through, there is no pink meat and the juices run clear. Remove and leave to rest.
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Step 2

Meanwhile, boil the squash for 13-15 minutes, or until tender. Drain, then mash and mix with the crème fraîche, chilli powder and the garlic. Season.
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Step 3

Serve the chicken and fennel on top of the mash, sprinkled with pomegranate seeds, with a cooked lemon half on the side to squeeze over.

Ingredient

  • Lemon
    Lemon
    2
  • Olive oil
    Olive oil
    1 tbsp
  • Garlic
    Garlic
    2
  • Fennel
    Fennel
    2
  • Pomegranate seeds
    Pomegranate seeds
    125 grams
  • Butternut squash
    Butternut squash
    600 grams
  • Chilli powder
    Chilli powder
    0.25 tsp
  • Chicken thighs
    Chicken thighs
    800 grams
  • Cooks' ingredients dukkah
    Cooks' ingredients dukkah
    1 tbsp
  • Essential waitrose pitted green olives
    Essential waitrose pitted green olives
    340 grams
  • Essential waitrose reduced fat british crème fraîche
    Essential waitrose reduced fat british crème fraîche
    70 grams

Nutrition Facts

View nutrition facts
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