Roasted Chicken Thighs with Spicy Fennel and Tomato Stew

Name: Roasted Chicken Thighs
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: servings
Ingredients: 200.00 Grams Fennel; 60.00 Grams Cherry Tomatoes; 150.00 Grams Chopped Tomatoes; 150.00 Millilitres Chicken Stock; 2.00 Whole Chicken Thighs (Skin On); 1.00 Tablespoons Olive Oil; 1.00 Whole Shallots; 1.00 Clove Garlic; 0.50 Teaspoons Dried Chilli Flakes

Paleo
Spicy
Low Calorie
Low Carb
High Protein
Meat
Chicken

Put it on low to make this spicy Italian chicken and fennel stew. Simmering the vegetables until tender makes them sweet and infuses the stew with maximum flavour. Served with crispy, succulent chicken thighs.

by JustCook Team

JustCook Team Recipes

Nutrition Per Serving

Calories 610
Carbs 28.3g
Fat 30g
Fibre 10.2g
Protein 56.3g
Sugar 17.2g

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Recipe Steps

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step 1
Preheat your oven to 220 degrees. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Place them skin-side up on a baking tray. Drizzle olive oil over the chicken.
step 2
Roast the chicken in the preheated oven for 25-30 minutes, or until the skin is crispy and golden, and the chicken is cooked through. Internal temperature should reach 75 degrees.
step 3
While the chicken is roasting, heat a large pan over medium heat. Add olive oil, followed by the shallots, garlic, and fennel. Sauté for 5-7 minutes until they begin to soften.
step 4
Add the cherry tomatoes, chopped tomatoes, chicken stock, and dried chilli flakes to taste into the pan. Stir to combine. Bring the stew to a boil, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender and the stew has thickened slightly.
step 5
Season the stew with salt and pepper to taste. If the stew is too thick, add a splash of water to reach your desired consistency.
step 6
Serve the roasted chicken thighs on top of the spicy fennel and tomato stew.