Waitrose

Fennel roast chicken with mashed butternut squash

  • Gluten Free

Ingredients

2 bulbs fennel, finely sliced
800g pack chicken thighs
1 tbsp olive oil
1 tbsp Cooks’ Ingredients Dukkah
2 essential Waitrose Lemons, halved
½ x 340g jar essential Waitrose Pitted Green Olives
600g peeled butternut squash, cut into chunks
70g essential Waitrose Reduced Fat British Crème Fraîche
¼ tsp chilli powder, or to taste
2 cloves garlic, crushed
½ x 125g pack pomegranate seeds

 

Method

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.

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.

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.

Cook’s tip To save time use Waitrose Swede, Carrot & Potato Mash, rather than making your own butternut mash.

  • Preparation time: 15 minutes
  • Cooking time: 45 minutes
  • Total time: 1 hour

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,184kJ
524kcals
Fat 33.4g
Saturated Fat 8.9g
Carbohydrate 22.3g
Sugars 13.2g
Protein 33.5g
Salt 2.5g
Fibre 6g

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