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End of harvest roasted chicken with dried fruit

What is easier than popping a tray full of chicken, dried fruit, fresh fennel and seasonings in the oven? And when the heavenly aromas start to fill your kitchen, you’ll know that you and your family are in for a feast.

Picture of End of harvest roasted chicken with dried fruit



10-12 chicken drumsticks and thighs

2-3 medium (about 200 g each) fennel bulbs, rinsed and cut into thick wedges

300 g cauliflower, halved and thickly sliced

6-8 Cecilia’s Farm Turkish Figs, halved or quartered

8-10 Cecilia’s Farm Bon Chrétien Pears, halved

8-10 Cecilia’s Farm Elberta Peaches, halved

2-3 small pieces star anise

30 ml (2 tbsp) olive or avocado oil

250 ml (1 cup) dry white wine or Rooibos tea

2,5 ml (½ tsp) fennel seeds

salt and pepper to taste

6-8 sprigs fresh thyme

handful fresh fennel leaves


  1. Preheat oven to 180 °C. Arrange chicken, vegetables, dried fruit and star anise in a single layer in a large oven dish. Mix oil and wine and drizzle over the chicken. Sprinkle with fennel seeds.
  2. Season to taste with salt and pepper and scatter thyme on top. Roast for 30 minutes and spoon some of the pan juices over the chicken, fruit and veggies.
  3. Roast for another 15-20 minutes or until the chicken is cooked and golden brown.
  4. Sprinkle with fresh fennel leaves and serve with brown basmati rice or couscous. The fruit and pan juices make a beautiful sauce.


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