Really fancied something easy for dinner tonight and a bit healthy as I may or may not have had a tin of beans with a mountain of cheese and a whole loaf of bread for lunch.
This is a Diana Henry recipe from her book A Change of Appetite. Some really good mid-week dinners in there.
I’ve pimped the recipe a bit but feel free to put whatever the fuck you want in it!
Did a little Ottolenghi style cucumber pickle/salad to go with it. Trust me the cumin seeds make it!
To feed two you’ll need:
5 chicken thighs
4 tbsp honey and a little extra for drizzling
Juice and zest of half an orange
2 tbsp whole grain mustard
6 sprigs of thyme
2 fennel bulbs (3 if they’re small)
1 tbsp sumac
2 tbsp olive oil
Thumb size knob of ginger
1 cucumber or 2 small middle eastern ones
Half a red onion
1 tbsp cumin seeds
Small bunch of coriander
White wine vinegar
Whack your oven onto 200°C and get a roasting tray out that will fit your chicken thighs in. Remember you’ve got to get your fennel in there too later, I forgot!
Mix together your orange juice and zest, honey, mustard, oil and pour over the chicken in your roasting tray. Sprinkle each thigh with sumac and salt.
Lump up your ginger, don’t bother peeling it, and finely slice half your chilli. I like to slice up all the stems of the bunch of coriander too. Sprinkle.
Chuck on your thyme.
Get it in the oven! Bake for 15 minutes.
For the salad lump up your cucumber. Finely slice your onion and chilli. Sprinkle cumin seeds. Drizzle with oil and vinegar, season and taste. Done.
After 15 minutes pull your chicken out and spoon over some of the juices. Cut your fennel bulbs into quarters, removing any tough outer leaves. Add these to the roasting tray, drizzle everything with a bit of honey and roast for another 30 minutes.
At the last minute finely lump some coriander and sprinkle over everything.
I ate it like this but with basmati rice or rice noodles would be perfect to suck up all those lovely juices.