INGREDIENTS:

• 4-6 chicken thighs (bone left in or out)

• 1 large fennel bulb cut into segments

• 1 large leek sliced

• 2 cloves garlic crushed

• 1 1/2 tsp coriander powder

• 2 tsp turmeric powder

• 1 tsp sweet paprika

• 100ml chicken stock

• Juice of 1 orange

• Sea salt and pepper

• Olive oil

• 1 handful of flat leaf parsley leaves to serve

 METHOD: 

1. Pre heat the oven to 170° degrees (fan forced).

2. In a mixing bowl add the chicken along with the dried spices and a pinch of salt and pepper, coat all sides and set aside to marinate while you prepare the vegetables.

3. Heat up a large oven proof casserole style dish that has a lid on the stove top to a medium heat, add a drizzle of olive oil followed by the garlic and the sliced leeks. Sweat them down for 10 minutes until they become translucent, be careful not to burn them. Spoon them out of the pan and set them aside in a small bowl.

4. Using the same pan, add another drizzle of olive oil and add the chicken thighs to sear on both sides. Once the skin starts to golden take them out of the pan.

5. Layer the fennel into the bottom of the pan, followed by the leeks, chicken thighs, chicken stock and the orange juice. Press the chick thighs slightly in between the vegetables. Place the lid on and bake in the oven for 45-50 minutes.

6. Once cooked remove the lid, gently spoon the liquids over the chicken to keep it moist and bake it for a further 20 minutes with the lid off.

7. Serve with a Mediterranean style rice pilaf and a hand full of parsley leaves sprinkled over the top.

Serves: 4

Prep time: 20-30  minutes

Cook time: 1 1/2hr

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.