This recipe is full of flavour and makes a great midweek dish. Fennel is part of the carrot family, which you wouldn't think of, as its more akin to a giant onion. It has a liquorice smell that once cooked, melts away to produce a sweetness that lends itself well to lots of recipes. It's lovely in soup, stew, curry, or bakes. Pairing it with the nutty taste of Parmesan and the tang of lemon makes for great trio. I used 2 chicken breasts to cut down on costs but you could use 4 if you prefer, or swap for thighs. I also mixed the Parmesan with mature cheddar for the same reason. This dish only has a little sauce so I didn't use a lot of stock but if you like more sauce then its fine to add more if you prefer. This can also be baked in a conventional oven.
Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:- Butterfly the chicken by cutting through the thickest part of the breast to produce 2 portions.
Trim the Fennel- cut off the root and the hard top.
Trim and shred the green bits, save and use for garnish.
The hard tops you can save(freeze) and add to stock.
Remove the outer layer and discard.
Slice the bulb in half and then into portions.
Rinse.
Zest the Lemon, then cut in half and squeeze the juice into a cup.
Cut the tomatoes in half.
Mix the cornflour with a water then add to the chicken stock
Drizzle the oil onto a baking dish or tray.
Add the juice of 1/2 a lemon and mix together.
Add the chicken breasts.
Turn them over a few times to coat them in the oil mixture.
Add the Fennel and tomatoes
Add the garlic, ginger,chilli flakes, lemon zest and s&p
Mix everything together to ensure its coated in the oil.
Pour in the chicken stock.
Cover with foil, place in the Halogen and bake at 175° for 40mns....
Turning the chicken over after 20mns.
Conventional oven 180° for 40mns.
Uncover, and grate over the Parmesan/cheddar.
Bake uncovered for a further 10-15mns or until the chicken is cooked.
Remove from the oven
Taste and adjust the seasoning if needed.
Sprinkle over the remaining lemon juice and the shredded green tips to garnish
Divide into bowls or plates.
Drizzle over the sauce.
Add a little more cheese if preferred.
Serve hot with mash potatoes and a mixed salad (not pictured).
Easy swaps:-
Chicken breast for thigh.
Chicken for Turkey.
Parmesan for any cheese.
Fennel for Onion or Leek.
Tomato for broccoli.
Lemon for lime.
Halogen for any oven or stovetop.
Tip:- when using foil in the Halogen I always weigh it down with a rack to prevent it coming in contact with the grill.
Tip :-
If the Fennel is still hard after 40mns recover and bake for a further 10-15mns
Ingredients
Directions
Prep:- Butterfly the chicken by cutting through the thickest part of the breast to produce 2 portions.
Trim the Fennel- cut off the root and the hard top.
Trim and shred the green bits, save and use for garnish.
The hard tops you can save(freeze) and add to stock.
Remove the outer layer and discard.
Slice the bulb in half and then into portions.
Rinse.
Zest the Lemon, then cut in half and squeeze the juice into a cup.
Cut the tomatoes in half.
Mix the cornflour with a water then add to the chicken stock
Drizzle the oil onto a baking dish or tray.
Add the juice of 1/2 a lemon and mix together.
Add the chicken breasts.
Turn them over a few times to coat them in the oil mixture.
Add the Fennel and tomatoes
Add the garlic, ginger,chilli flakes, lemon zest and s&p
Mix everything together to ensure its coated in the oil.
Pour in the chicken stock.
Cover with foil, place in the Halogen and bake at 175° for 40mns....
Turning the chicken over after 20mns.
Conventional oven 180° for 40mns.
Uncover, and grate over the Parmesan/cheddar.
Bake uncovered for a further 10-15mns or until the chicken is cooked.
Remove from the oven
Taste and adjust the seasoning if needed.
Sprinkle over the remaining lemon juice and the shredded green tips to garnish
Divide into bowls or plates.
Drizzle over the sauce.
Add a little more cheese if preferred.
Serve hot with mash potatoes and a mixed salad (not pictured).
Easy swaps:-
Chicken breast for thigh.
Chicken for Turkey.
Parmesan for any cheese.
Fennel for Onion or Leek.
Tomato for broccoli.
Lemon for lime.
Halogen for any oven or stovetop.
Tip:- when using foil in the Halogen I always weigh it down with a rack to prevent it coming in contact with the grill.
Tip :-
If the Fennel is still hard after 40mns recover and bake for a further 10-15mns