Ingredients Jump to Instructions ↓

  1. 1 teaspoon fennel seeds

  2. 1 teaspoon coriander seeds

  3. sea salt and freshly ground black pepper

  4. 1 size

  5. 16 chicken, cut into 8-10 pieces

  6. 1/4 cup olive oil

  7. 2 red capsicum, sliced thickly

  8. 3-4 large vine-ripened tomatoes, core removed, chopped coarsely

  9. 3 medium zucchini, sliced thickly

  10. 1 large eggplant, chopped

  11. 2 small onions, cut into wedges

  12. 2 garlic cloves, unpeeled, bruised

  13. 1 orange, quartered

  14. 1 cup picked flat-leaf parsley leaves, torn or roughly chopped, to garnish

  15. mashed potatoes and a light salad, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200C (180C fan-forced).

  2. Combine fennel, coriander, salt and pepper in a mortar and pestle and pound to a fine spice mixture. Toss chicken pieces in a little olive oil, then sprinkle with a small amount of the spice mixture.

  3. Combine vegetables, remaining spice mixture and olive oil in a large baking dish, toss well to coat evenly. Arrange chicken pieces over vegetables; squeeze the orange pieces over the top, adding the skin to the baking dish.

  4. Bake in preheated oven 50-60 minutes, turning chicken and stirring vegetables gently with a wooden spoon every 20 minutes until chicken has browned and cooked through and vegetables are tender.

  5. Scatter parsley over chicken and vegetables.

  6. Serve with mashed potatoes and a light salad.


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