Spicy Fennel and Carrot Chicken



chicken breast, skin on
grapefruit (juiced)
ground cumin
baby fennel
dutch carrots
olive oil
Natural yogurt





Make a paste by combining equal volumes of honey, olive oil, and ground cumin. Rub this paste on & under the skin of your chicken pieces. Pop them in a roasting pan.

Preheat your oven to 200 degrees. Pop your chicken in for 10 minutes while you prep your veggies.

Cut the green tops off the baby fennel and reserve of later. Slice your fennel and onions, clean up your carrots and halve them lengthways if they are big, otherwise just roast them whole. Add the onion, carrot, and fennel to the roasting pan. Sprinkle with hot chili flakes or cayenne pepper to suit your preferred level of heat.

Continue roasting for 20 minutes further. While you wait finely chop the fennel fronds until they form almost powder. When you are happy that your chicken is cooked through sprinkle the whole lot with your fennel fronds and serve. Goes nicely with natural yoghurt combined with a bit of garlic.


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