Baked Chicken with two types of fennel


On a cold evening, a warming slow-cooked dish of chicken, cooked the Maltese way with potatoes and lots of fennel is a relaxed and delish meal.

Preheat the oven to 180c / GM 5-6.

For four people, you need about 500g of chicken breast cut into strips, roughly equally sized.

  • Peel and chop 4 large carrots into chunks about 1cm long and add them to an ovenproof dish.
  • Chop 6 medium potatoes into 2cm chunks and add to the carrots.
  • Slice a bulb of Florence Fennel,
  • a medium onion,
  • 2 cloves of garlic,
  • zest of an organic,
  • unwaxed lemon and add to the dish.
  • Prepare 500mls stock with some Marigold stock powder or fresh home-made stock if you have some and add the juice of the lemon to the stock. Pour this over the vegetables and drizzle with some olive oil and sprinkle a good heaped teaspoon of fennel seeds over the dish.
  • Cook for an hour under foil and then give it a good stir. Tuck the chicken pieces into the dish and cook uncovered for 30 minutes.

Check the seasoning and then serve with fresh tender-stem broccoli or other green veg.

The two fennels give a wonderfully fresh taste to the chicken.

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