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.

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Nutrition Per Serving

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

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0.0 min
Preheat the oven to 180C.
0.5 min
Bring a saucepan of water to the boil. Add the stock and stir until dissolved. When dissolved, set aside.
1.5 min
Thinly slice the fennel and shallots.
4.5 min
Halve the cherry tomatoes.
6.0 min
Peel and finely chop the garlic.
7.0 min
In a saucepan, heat half the olive oil over medium-high heat.
7.5 min
Season the chicken thighs with salt and pepper.
8.0 min
Add the fennel, garlic and shallots to the saucepan and sautee until softened.
9.0 min
In a frying pan, heat the remaining olive oil over high heat.
10.0 min
Add the stock and chopped tomato to the saucepan with the fennel and stir through.
10.5 min
Add the chicken thighs to the frying pan, skin side down, and sear until the skin is golden and crsipy.
12.0 min
Bring the saucepan to the boil and then lower the heat to a simmer.
13.0 min
Turn the chicken, and sear the under side of the chicken thighs until seared.
16.0 min
Remove the chicken thighs from the pan and place in the oven to roast (10mins).
15.0 min
Add the cherry tomatoes to the fennel stew.
20.0 min
Season the fennel stew with salt, pepper and red chilli flakes to taste.
24.0 min
Distribute the stew among serving bowls.
26.0 min
Remove the chicken thighs from the oven and serve atop the fennel stew.