Chicken Tomato And Fennel Casserole
From pleclare 14 years ago
- 50 to make
- Serves 2
Tasty chicken casserole with tomatoes and fennel. Great served over rice or with potatoes.
Ingredients
- 2 TB olive oil shopping list
- 8 chicken thighs,bone-in with skin shopping list
- 1 onion,sliced shopping list
- 1 lage fennel bulb,trimmed and thinly sliced shopping list
- 2 garlic cloves,crushed shopping list
- 1/2 tsp fennel seed shopping list
- 2 tsp smoked or regular paprika shopping list
- 1/2 tsp saffron threads,soaked in 1 TB water shopping list
- wide strip orange rind shopping list
- 1 (14 oz) can diced tomatoes shopping list
- 2 c chicken stock shopping list
- 1 red pepper,roasted and thinly sliced shopping list
- 2 tsp honey shopping list
- sea salt shopping list
- fresh ground black pepper shopping list
How to make it
- Heat oil in large heavy-based pan over med to high heat.. Add the chicken ( in batches if necessary) and brown 2-3 mins on each side.
- Remove from pan;set aside.
- Drain most of oil from pan,leaving about 1 TB.
- Reduce heat to med and add onion and fennel to pan.. Cook,stirring occasionally , for 7-8 mins or till vegetables are soft.
- add the garlic,fennel seeds and paprika and cook,stirring, for another minute.
- Add saffron with its liquid,orange rind,tomatoes,stock and pepper to pan and stir well.
- Return chicken pieces to pan,bring to boil and then reduce heat to low.
- Cover and simmer 30 mins,or till chicken is cooked through and tender.
- Skim any oil from top of casserole. Stir in honey and season with salt and pepper.
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