Chicken Stew With Fennel And Saffron Recipes

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SABRINA GHAYOUR'S SAFFRON CHICKEN AND FENNEL STEW RECIPE



Sabrina Ghayour's Saffron chicken and fennel stew recipe image

Sabrina Ghayour's Saffron chicken and fennel stew recipe and other chicken recipes and Middle Eastern recipe from Red Online

Time 2h20m

Number Of Ingredients 11

olive oil
2 large onions or 3 small onions, roughly diced
8 large bone-in chicken thighs, skin removed
generous pinch of saffron threads
2 heaped tsp ground cumin
ground cinnamon
juice of 2 oranges
sea salt and freshly ground black pepper
2 large fennel bulbs, topped and tailed and cut into quarters
3 tbsp. clear honey
2 large handfuls of dried barberries

Steps:

  • Set a large saucepan over a medium heat and add a couple of good glugs (about 4 tablespoons) of olive oil to the pan. Fry the onions until they are translucent and just begin to take on a golden-brown colour around the edges.
  • Add the chicken thighs and coat them in the onion mixture to seal the flavour into the meat. Cook until you get just a little colour onto the thighs.
  • Grind the saffron with a pestle and mortar and add it to the chicken, stirring well to ensure the chicken thighs are evenly coated in onion and saffron. Lastly, add the cumin, cinnamon, orange juice and a generous amount of sea salt and black pepper and give everything a final stir.
  • Pour over just enough boiling water to cover the chicken then add the fennel quarters and honey. Cover the pan with a lid, reduce the temperature to low and simmer for 1 hour, stirring after 30 minutes or so to prevent sticking.
  • After the hour has passed, add the barberries and stir gently, then cover and cook for another hour. The slower and longer you cook this dish, the richer and better it will taste.
  • After the full 2 hours of cooking, check the chicken and fennel to ensure they are still intact and give the ingredients another careful stir. Re-cover and cook for a further 20 minutes, then serve with basmati rice.

EASY CHICKEN STEW



Easy chicken stew image

Make this healthy chicken stew - it's simple and perfect for a filling family supper. Our easy, low-fat recipe is delicious served with a warm cheese scone

Provided by Miriam Nice

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 10

1 tbsp olive oil
1 bunch spring onions , sliced, white and green parts separated
1 small swede (350g), peeled and chopped into small pieces
400g potatoes , peeled and chopped into small pieces
8 skinless boneless chicken thighs
1 tbsp Dijon mustard
500ml chicken stock
200g Savoy cabbage or spring cabbage, sliced
2 tsp cornflour (optional)
crusty bread or cheese scones, to serve (optional)

Steps:

  • Heat the oil in a large saucepan. Add the white spring onion slices and fry for 1 min to soften. Tip in the swede and potatoes and cook for 2-3 mins more, then add the chicken, mustard and stock. Cover and cook for 35 mins, or until the vegetables are tender and the chicken cooked through.
  • Add the cabbage and simmer for another 5 mins. If the stew looks too thin, mix the cornflour with 1 tbsp cold water and pour a couple of teaspoonfuls into the pan; let the stew bubble and thicken, then check again. If it's still too thin, add a little more of the cornflour mix and let the stew bubble and thicken some more.
  • Season to taste, then spoon the stew into deep bowls. Scatter over the green spring onion slices and serve with crusty bread or warm cheese scones, if you like.

Nutrition Facts : Calories 354 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium

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