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Plated meal

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.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 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.

  • Ingredients


    thinly sliced

    Cherry Tomatoes


    Chopped Tomatoes

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 150ml per person

    Chicken Thighs (Skin On)

    Olive Oil

    1 tablespoons per person


    thinly sliced


    finely chopped

    Dried Chilli Flakes

    Use according to taste