

Roasted Chicken Thighs with Spicy Fennel and Tomato Stew
- 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
Reviews
No reviews yet
Follow the recipe steps below or or View in App
-
1
step
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.
-
2
step
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.
-
3
step
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.
-
4
step
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.
-
5
step
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.
-
6
step
Serve the roasted chicken thighs on top of the spicy fennel and tomato stew.








Pantry Ingredients

Reviews
There are no reviews yet. Be the first to leave a review!