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Baked chicken and fennel

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D
MineralsNatrium, Silicon, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2kg chicken thighs, skin on

  2. Salt and freshly ground black pepper

  3. 2 tsp olive oil

  4. 350g bulb fennel, cut into 1 1/2cm wedges

  5. 1 punnet cherry or grape tomatoes (we used a mix of red and yellow)

  6. cup green olives

  7. 2 strips lemon zest, sliced finely, plus

  8. 1 tbsp lemon juice

  9. 2 garlic cloves, sliced thinly

  10. cup white wine

  11. 3 sprigs fresh thyme

  12. 2 cups instant couscous

  13. 2 cups hot chicken stock or hot water

  14. cup chopped flat leaf parsley

  15. Olive oil or butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220°C (200°C fan-forced). Season chicken with salt and pepper to taste.

  2. In frying pan, heat oil over medium-high heat. When hot, add chicken skin-side down, and cook for about 4 minutes, or until thighs are nicely browned. Avoid overcrowding the pan and work in 2 or 3 batches if needed.

  3. Combine remaining ingredients in roasting tin and toss to combine.

  4. Nestle browned chicken thighs skin side up in roasting tin. Bake in oven until chicken is cooked through and fennel is soft, about 30 minutes.

  5. Make couscous Place couscous in bowl and stir in hot stock or water. Cover with cling wrap and leave to sit for 5 minutes. When liquid has been absorbed, lightly fluff with a fork. Add parsley and a little olive oil or butter, if desired. Season well and serve immediately.This is a great Meditteranean-style chicken recipe.

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