Ingredients For the chicken 4 chicken thighs (about 550 g)
1 Pink Lady apple, peeled and sliced
2 pears, peeled and sliced
½ tsp mixed herbs
Pinch ground cloves
125 ml apple cider Chilli flakes (optional)
For the salad 2 cups lettuce, torn into bite sized pieces
1 spring onion, finely chopped
2 sticks celery
½ cup pomegranate seeds
½ cup mandarin oranges
Oil and vinegar dressing
Method For the salad
Make the salad first and put the dressing on just before serving, as the salad can go in the fridge while you do the chicken.
Mix the lettuce and spring onion together.
Add the pomegranate seeds and drained mandarin orange pieces.
Add the sliced celery.
Mix in some oil and vinegar dressing to taste.
Add some balsamic vinegar, to taste.
For the chicken
Trim the chicken of fat, and add salt and pepper.
Preheat the oven to 180°/160° fan forced.
Heat some oil in a pan and fry the chicken until it is lightly browned - this will take about 15 minutes. Remove from pan, discarding the liquid.
Put the apple and pear slices on the bottom of a casserole dish.
Add the chicken pieces on top, and sprinkle with the herbs.
Add the ground cloves to the cider, and pour over the chicken.
Cover the dish and bake for about 50 minutes or until the chicken is tender and the apples and pears are soft.
Taste and add more salt and pepper if needed. Put some apples and pears on each plate, and add the chicken on top.
Serve with the gravy and salad, and some fresh herbs, if desired.