I am absolutely crazy about Bill Granger. I love his books, I love his TV shows and I love his recipes.
One of my favourites is his chicken, tomato and fennel casserole. It is delicious and easy to make, like all his recipes. This recipe comes from his book called "Every Day".
Serve it with potatoes, serve it with rice or serve it with garlic bread. It doesn't matter what you serve it with as long as you make this lovely dish.
Ingredients
2tbsp olive oil
8 chicken thigh cutlets on the bone, with skin
1 onion, sliced
1 large fennel bulb, trimmed and thinly sliced
2 garlic cloves, crushed
½tsp crushed fennel seeds
2tsp paprika
½ tsp saffron threads, soaked in 1tbsp water
Wide strip of orange rind 400g (14oz) tin chopped tomatoes
500ml (17fl oz/2 cups) chicken stock
1 red pepper (capsicum), roasted and thinly sliced
2tsp honey
Sea salt
Freshly ground black pepper
Method
Heat the oil in a large heavy-based pan over a medium-high heat. Add the chicken (in batches, if necessary) and brown for 2-3 minutes on each side. Remove from the pan and set aside. Drain most of the oil from the pan, leaving about 1 tablespoon.
Reduce the heat to medium and add the onion and fennel to the pan. Cook, stirring occasionally, for 7-8 minutes or until the vegetables are soft.
Add the garlic, fennel seeds and paprika and cook, stirring, for another minute. Add to the pan the saffron with its liquid, the orange rind, tomatoes, stock and pepper, and stir well. Return the chicken pieces to the pan, bring to the boil and then reduce the heat to low. Cover and simmer for 30 minutes, or until the chicken is cooked through and tender. Skim any oil from the top of the casserole. Stir in the honey and season with salt and pepper.
Notes:
- I substituted the red pepper with mushrooms
- I couldn't find saffron at my local shop so I left it out.
- I used chicken drum sticks instead of thighs, since that was what I had in the fridge!
One of my favourites is his chicken, tomato and fennel casserole. It is delicious and easy to make, like all his recipes. This recipe comes from his book called "Every Day".
Serve it with potatoes, serve it with rice or serve it with garlic bread. It doesn't matter what you serve it with as long as you make this lovely dish.
Ingredients
2tbsp olive oil
8 chicken thigh cutlets on the bone, with skin
1 onion, sliced
1 large fennel bulb, trimmed and thinly sliced
2 garlic cloves, crushed
½tsp crushed fennel seeds
2tsp paprika
½ tsp saffron threads, soaked in 1tbsp water
Wide strip of orange rind 400g (14oz) tin chopped tomatoes
500ml (17fl oz/2 cups) chicken stock
1 red pepper (capsicum), roasted and thinly sliced
2tsp honey
Sea salt
Freshly ground black pepper
Method
Heat the oil in a large heavy-based pan over a medium-high heat. Add the chicken (in batches, if necessary) and brown for 2-3 minutes on each side. Remove from the pan and set aside. Drain most of the oil from the pan, leaving about 1 tablespoon.
Reduce the heat to medium and add the onion and fennel to the pan. Cook, stirring occasionally, for 7-8 minutes or until the vegetables are soft.
Add the garlic, fennel seeds and paprika and cook, stirring, for another minute. Add to the pan the saffron with its liquid, the orange rind, tomatoes, stock and pepper, and stir well. Return the chicken pieces to the pan, bring to the boil and then reduce the heat to low. Cover and simmer for 30 minutes, or until the chicken is cooked through and tender. Skim any oil from the top of the casserole. Stir in the honey and season with salt and pepper.
Notes:
- I substituted the red pepper with mushrooms
- I couldn't find saffron at my local shop so I left it out.
- I used chicken drum sticks instead of thighs, since that was what I had in the fridge!
No comments:
Post a Comment