We are obsessed with fennel at MOB Kitchen, and it works a charm in this dish. Paired with roasted chicken thighs, cherry tomatoes and cooling yoghurt. Sublime.
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Serves
4
Fennel
Garlic
Skinless Chicken Thigh
Harissa
Fennel Seed
White Wine
Cherry Tomatoes
Cooked Cannellini Beans
Capers
Yoghurt
Chilli Flakes
Salt
Black Pepper
Olive Oil
Serves
4
Fennel
Garlic
Skinless Chicken Thigh
Harissa
Fennel Seed
White Wine
Cherry Tomatoes
Cooked Cannellini Beans
Capers
Yoghurt
Chilli Flakes
Salt
Black Pepper
Olive Oil
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Step 1.
Chop the garlic cloves. Pick the fennel from and trim the bulb and thinly slice.
Step 2.
Season the chicken thighs all over with salt and pepper. Get a large high sided frying pan over a medium to high heat. Pour in some olive oil. Fry the chicken thighs for 5-7 minutes, turning halfway until browned (it doesn't need to be fully cooked at this moment). Transfer to a plate.
Step 3.
Chuck the fennel into the pan with a good pinch of salt. Fry, stirring regularly for around 5 minutes until the fennel has wilted. Add the garlic, cook for 30 seconds more then spoon in the harissa and fennel seeds if using. Give everything a good mix then pour in the white wine. Once the wine has nearly all bubbled away, turn down the heat and add the tomatoes. Drain one can of beans then tip them and the other two cans of beans, along with their water into the pan.
Step 4.
Stir everything together and place the chicken thighs on top. Put a lid on the pan and cook everything on a medium heat for 10 minutes, then remove the lid and continue cooking for 5-10 minutes until you are left with saucy beans and the chicken is cooked through.
Step 5.
Add the capers into the bean stew. Season to taste. Drizzle with a little olive oil then scatter over the fennel fronds. Serve out the pan with some yoghurt, and chilli flakes, if you like. Then, tuck in!
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