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1
Preheat the oven 190c/375F/Gas5.
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2
You will need a casserole dish large enough for the chicken to sit on top of all the vegetables and pineapple .
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3
You will also need a food processor.
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4
Crush the fennel seeds and put to one side.
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5
Chop the parley and put to one side.
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6
Cut the stalk off the top of the chillies. Snap them in half and put those to one side too.
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7
Grate the ginger - Leaving the skin on.
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8
Season the chicken inside and out with salt and pepper and stuff the cavity with the parsley and ginger.
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9
Cut the red onions and peppers and pineapple into quarters and put into a cold casserole dish.
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10
Add the chillies and crushed fennel seeds. Drizzle with 3 good glugs of olive oil.
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11
Sprinkle with salt and pepper and give it a good stir to coat everything well.
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12
Place the chicken on top and pat it with a little oil. Cook in the middle of a pre-heated oven until the chicken is cooked - about 1 and 50 minutes.
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13
***Please note cooking time is APROX - please read the lable on the chicken. The chicken is only cooked when the juices run clear and you can easily pull the bone from the thighs.
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14
When cooked, remove the chicken and drain the juices over the pan.
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15
Also remove half of the vegetables and half of the pineapple and put with the chicken and keep warm.
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16
Put the remaining vegetables and pineapple from the pan into a food processor with the sugar and balsamic vinegar. Correct the seasoning with a little salt and pepper - if needed.
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17
Blend to make a lovely sauce. ONLY if needed add a little boiling water to loosen and thin out.
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18
Remove the chicken from the bone and put onto serving plates - pour over the sauce.
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19
I served mine with boiled rice.
