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

Fennel
Cherry Tomatoes
Chopped Tomatoes
Chicken Stock

150ml per person
Chicken Thighs (Skin On)
Olive Oil

1 tablespoons per person
Shallots
Garlic
Dried Chilli Flakes

Use according to taste

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

Fennel

thinly sliced

Cherry Tomatoes

halved

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

Shallots

thinly sliced

Garlic

finely chopped

Dried Chilli Flakes

Use according to taste