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Caramelised Chicken with Dates, Fennel & Lemon

I’m all about creating dishes that are both simple and impressive—recipes that feel indulgent but are still achievable on a busy weeknight. This one-pot Caramelised Chicken with Dates, Fennel & Lemon was born out of a need for something that could be thrown together with minimal fuss, yet still deliver layers of flavour that make it feel like a special occasion.

Succulent chicken thighs are seared to golden perfection and then roasted with caramelised fennel, shallots, and juicy medjool dates. The lemon slices and Urfa chilli flakes bring a tangy warmth, while the artichoke and herb salad adds a refreshing crunch to balance the richness.

It’s a dish that feels effortlessly fancy but is surprisingly quick and easy—perfect for both a weeknight meal or a special dinner party. Plus, it all cooks in one pot, so cleanup is a breeze—because who has time for a mountain of dishes? The best part? It’s both comforting and light, satisfying without weighing you down, making it the kind of meal you’ll come back to again and again.

Tips & Tricks:

One-Pot Wonder: Everything cooks in one pan, making cleanup a breeze while still delivering a stunning dish that looks and tastes impressive.

Prep Ahead: This dish can easily be prepped ahead of time and reheated, making it perfect for busy nights or when entertaining guests.

Perfect Chicken Skin: Pat the chicken thighs dry before seasoning with flakey salt to get the crispiest skin during searing.

Layering Flavours: Don’t discard the chicken fat after searing—it’s essential for building a deep, flavourful base for the caramelised veggies and dates.

Gut-Healthy: The marinated artichokes in the salad are packed with fibre and prebiotics, which are fantastic for supporting digestive health.

Lunch

Dinner

Quick Sticks

Serves 4-6

Prep Time 10 Mins

Cook Time 40 Mins

Ingredients

Method

6 bone-in, skin-on chicken thighs
4 tablespoons extra virgin olive oil
2 banana shallots, peeled and halved
1 large fennel bulb, tops removed / sliced into quarters
1 small lemon, thinly sliced, seeds removed
A few sprigs of thyme
1 teaspoon dried oregano
7 medjool dates, whole and pitted
3 garlic cloves, finely sliced
1 ½ teaspoons Urfa chilli flakes
250ml chicken stock
Flakey salt
Freshly cracked black pepper

Artichoke & Herb Salad

1 teaspoon grainy mustard
1 tablespoon maple syrup
Juice of 1 lemon
2 tablespoons extra virgin olive oil
10g parsley, picked
10g dill, picked
2 stalks celery, finely shaved
⅓ cup marinated artichokes

Method

1
Preheat oven to 200 degrees celsius.
2
Season the chicken: Pat dry and season generously with flakey salt.
3
Sear the chicken: Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high. Working in batches, sear chicken skin-side down until golden and crisp (7–9 minutes). Remove the chicken and transfer to a plate. *Do not tip out the chicken fat from the pot*
4
Sauté the aromatics: Over a medium heat, add the shallots, fennel and lemon slices. Season with a big pinch of salt and cook until everything starts to caramelise at the base of the pot (about 3 minutes).
5
Add the thyme, oregano, dates, garlic and chicken stock. Nestle the chicken back in, skin-side up. Sprinkle over the Urfa chilli flakes and place lid on top.
6
Roast: Transfer to the oven and roast for 20 minutes, or until the chicken is cooked through.
7
Remove the lid and drizzle over the remaining olive oil and some freshly cracked pepper. Place back into the oven and cook for a further 12-15 minutes, or until the chicken is golden and the veg are glossy and gently caramelised.
8
Season with a little extra salt and let the chicken rest in the pot for 10 minutes.
9
Meanwhile, combine the mustard, maple syrup, lemon, olive oil and pinch of salt and pepper to a large bowl. Whisk until combined, then add the remaining salad ingredients. Toss well and set aside.
10
Serve the chicken along with the caramelised veg and dates, spooning over plenty of the pan juices. Enjoy alongside the artichoke and herb salad and a dollop of natural yogurt if desired.