Simple Winter Suppers with Finamill

Spiced Chicken thighs, fennel and orange traybake

My trusty Finamill grinder standing proud next to this perfectly spiced dish!
With Rose from @mumonmuddylane

Rose and I have teamed up with Finamill once again to bring you a super tasty, super spiced Valentine’s meal of deliciousness. It has zing, sweet and savoury flavours , is deeply comforting and deliciously moreish (surely the recipe for love?).

This is one of the easiest chicken based tray bakes to make and that is down to Finamill – I enjoy chicken but am a little squeamish when it comes to touching the raw stuff and handling other things. The Finamill means I don’t have to as it is one handed operating so one hand to grind and the other to rub the spices in which is a bit of a game changer in my chicken cooking life!!!! I am going to go into serious scientific detail so look out! Erm…science phrases…amazing?…easy peasy?….makes me giggle when I use it?…hmm these are my scientific findings but perhaps I need to work on my scientific language!

Rose was talking about her late Father’s Parkinson’s disease and how this wonder gadget would have been so useful for him, you just press the button on top with one hand and it does all the work for you. Other mills require two hands to grind so this is absolutely wonderful for anyone who struggles to use anything manual. I only knew Brian Cant from’t ’telly but from his zany crazy wonderful world that he created for us children, I am pretty certain that he would have adored this giggle inducing gadget.

Simple pods that click on and off by pushing down with Finamill

Individual grinding pots keep the flavours distinct with a hardcore black pod (the FinaPod Max) to grind the toughest of spices (it sneered at the star anise) and two FinaPod Pro Plus for everyday spices all tucked neatly into the handiest little tray.

Ah ha! I have a science bit thanks to my nose: the flavours and aroma of the spices are in their oil and when the oil is exposed to air it evaporates. This is why freshly-ground spices taste so much better!! You see? Science!!! I used the word evaporate! When you use the Finamill you can smell the gorgeous spices wafting up which transports you to a differe..well it certainly makes your mouth water with anticipation!!! I can’t bear using a pestle and mortar because it sets my teeth off (genuine expression) so this is utterly wonderful for me – fresh spices with no chalkboard teeth!!

I will curb my enthusiastic scientific Finamill findings and hand over to Rose for this delicious Valentine’s recipe!

Spiced Chicken thighs, fennel and orange traybake

Over to Rose:

Time to spice things up with Valentine’s Day just around the corner? Adding spices and seasoning to your cooking really ramps up the flavour game without adding any unnecessary additives in shop bought sachets of spice mixes. Whack all the different spices into one pod and grind away!


Serves 2

Takes 1 hour 10 minutes

Set your oven to 200c or 180c fan


1 bulbs fresh fennel

3 large Seville oranges

4 bone on chicken thighs with skin

1 Ground Star Anise

1/2 tsp ground Carroway seeds

1/2 tsp ground Cardamom seeds

1 tsp Black pepper

1 tsp Sea salt crystals

2 tbsp olive oil

1 tsp Wholegrain mustard

1 tsp Crushed garlic

1tsp brown sugar



Slice the fennel, and one of the oranges into 1cm slices. 

Pop the fennel in an oven dish, and drizzle with some of the olive oil. Then season with a little sprinkling of the spices, some salt and pepper, then place the oranges on top.

Give these a little dusting of the mixed spices too, then place the chicken thighs skin side up on top. Oil and season these with more of the spice mix, salt and freshly ground black pepper.

Bake in an oven for 40 minutes.

Whilst they cook, squeeze the juice of 2 oranges into a bowl. Add the garlic, sugar and mustard and stir thoroughly. 

Afer 40 minutes, drizzle this mixture all over the chicken and put it back in the oven for a further 20 minutes.

When cooked, the juices of the chicken should run clear when a knife is stuck in close to the bone.

Dish the chicken, orange slices and fennel up and drizzle with remaining juices. 

Serve with crusty bread to mop up all the fantastic zingy spicy juices.



NB: For my vegetarian son I simply replaced the Chicken with Hallomi and cooked for half the time.

A huge thank you to Finamill for sponsoring this Winter Supper blog. They have really kindly offered £10 off to all our readers on the gorgeous Finamill Rechargeable gift set! I have the Sangria colour but if you feel your culinary-keen Valentine needs a more utilitarian serious chef in the kitchen colour then they also have it in black! There is already £10 off so at the moment you can buy this gorgeous set (the usb rechargeable Finamill, two pro plus pods, a FinaPod Max and a Finatray) with our code added for a super steal (£89.95 down to £69.95). Happy chef happy Valentines!!!

Use this link to get an extra £10 off or use code MECC10

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