Chicken Stew With Fennel And Saffron Recipes

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SOUTHERN ITALIAN-STYLE CHICKEN



Southern Italian-style chicken image

Provided by Jamie Oliver

Categories     Mains     Jamie Magazine     Chicken     Stew     Chicken thighs     Couscous

Time 1h10m

Yield 4

Number Of Ingredients 16

4 small red onions
1 bulb of fennel
olive oil
1 teaspoon chilli flakes
1 tesapoon fennel seeds
1 pinch of ground cinnamon
1 pinch of saffron
4 free-range chicken thighs
4 free-range drumsticks
1 x 400 g tin of plum tomatoes
2 fresh bay leaves
2 preserved lemons
2 fresh tomatoes
1 small handful of black olives (stone in)
300 g couscous
a few sprigs of fresh coriander

Steps:

  • Peel and finely slice the onions, then trim and finely slice the fennel.
  • Heat 1 tablespoon of oil in a large pan, add the onions and fennel, along with the chilli flakes, fennel seeds and cinnamon and cook slowly for 10 to 15 minutes, or until soft and sticky.
  • Meanwhile, add the saffron to a small cup, top up with a little hot water and set aside - this will draw the flavour out of the strands and allow it to mix evenly in the pan when you add it.
  • Heat 1 tablespoon of oil in a large frying pan on a high heat, add the chicken thighs and drumsticks and brown on all sides, adding them to the veg pan when golden.
  • Pour in the saffron-infused water, followed by the tinned tomatoes, breaking them up with a wooden spoon. Fill the empty tin with water, pour into the pan and mix together.
  • Add the bay, finely slice and add the preserved lemons, roughly chop and add the fresh tomatoes and destone and tear in the olives.
  • Season with a good pinch of sea salt and black pepper, then leave to bubble away for 25 to 30 minutes, or until the chicken starts to fall off the bone and the sauce has thickened and reduced.
  • Put the couscous into a bowl and just cover with boiling salted water, then pop a plate on top and leave to fluff up.
  • Serve the chicken and couscous, scattered with picked coriander.

Nutrition Facts : Calories 617 calories, Fat 16.3 g fat, SaturatedFat 3.5 g saturated fat, Protein 43.3 g protein, Carbohydrate 80.1 g carbohydrate, Sugar 18.9 g sugar, Sodium 1.3 g salt, Fiber 8.2 g fibre

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.

CHICKEN STEW WITH FENNEL AND SAFFRON



Chicken Stew with Fennel and Saffron image

57

Categories     Chicken     Rice     Potatoes     Stews     Tomatoes

Time 1h

Yield 4

Number Of Ingredients 28

tomatoes
onions
garlic
fennel bulb
olive oil
liqueur
saffron threads
thyme
bay leaves
salt
black pepper
chicken legs
potatoes
chicken broth
tomatoes
onions
garlic
fennel bulb
olive oil
liqueur
saffron threads
thyme
bay leaves
salt
black pepper
chicken legs
potatoes
chicken broth

Steps:

  • The day before: combine the tomatoes, onions, garlic, fennel, olive oil, Ricard, saffron, herbs and seasonings in a large covered casserole. Stir to blend and add the chicken, stir to coat the chicken. Cover and refrigerate for at least 8 hours to blend the seasonings. At least 1 hour before you begin to prepare the dish, remove the chicken from the refrigerator. Stew the chicken in its marinade, covered, over medium heat, stirring from time to time, for about 30 minutes. Add the potatoes and chicken stock, simmer until the potatoes are cooked (30 to 45 minutes). Taste for seasoning and serve in warmed shallow soup bowls.

Nutrition Facts :

LEMONY CHICKEN SOUP WITH FENNEL AND DILL



Lemony Chicken Soup With Fennel and Dill image

Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take full advantage of every part of the vegetable: the bulb for aromatics while building the soup, the stems for crunchy texture, and the fronds for a fresh, herblike garnish.

Provided by Alison Roman

Categories     soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 to 3 pounds bone-in, skin-on chicken legs, thighs, drumsticks or a mix
Kosher salt and black pepper
6 tablespoons olive oil
1 large fennel bulb (preferably with the top on)
4 garlic cloves, thinly sliced
1 large yellow onion, coarsely chopped
1 pound small potatoes, sliced about 1/4-inch thick
1 lemon, coarsely chopped (discard the seeds), plus 1 additional lemon for zesting and juicing
4 dried chiles de árbol or 1/2 teaspoon red-pepper flakes (optional)
6 cups chicken or vegetable broth
1 tablespoon fennel seed
1 cup dill, coarsely chopped
2 scallions, thinly sliced
Sour cream, full-fat Greek yogurt or feta (optional)
Sumac (optional)

Steps:

  • Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Working in batches, add chicken, skin-side down, and cook until skin is well browned and fat has started to render, 5 to 8 minutes. Using tongs, flip chicken and continue to cook until well browned, another 3 to 5 minutes. Leaving all the fat and drippings behind, transfer chicken to a rimmed baking sheet, a large plate or a cutting board and let rest.
  • Meanwhile, if you've got the top of the fennel bulb, thinly slice it, fronds and all; set aside.
  • Coarsely chop the white part of the fennel bulb and add to the pot along with the garlic and onion. Season with salt and pepper and cook, stirring occasionally, until the vegetables have softened but not yet browned, 5 to 8 minutes. Add potatoes, chopped lemon and chiles, and stir to coat.
  • Return chicken to the pot and add broth, seasoning with salt and pepper. Bring to a simmer and place the lid on the pot. Reduce heat to medium-low and continue to cook at a strong simmer until chicken is cooked through and nearly falling off the bone, 20 to 25 minutes. Using tongs, remove chicken and let rest until it's cool enough to handle. Pick the meat from the chicken, removing any cartilage, skin and bones. (Alternatively, leave the chicken pieces intact and serve that way.)
  • Return meat to the pot along with the thinly sliced fennel top, if using. Season the soup with salt and pepper, turn the heat to medium-low and continue to gently simmer while you make the toasted fennel seed topping.
  • Heat remaining 4 tablespoons olive oil in a small pot or skillet over medium. Add fennel seed and half of the fresh dill, and swirl until fennel seed is toasted and dill is sizzling and crispy, about 2 minutes.
  • Divide soup among bowls, and spoon fennel seed topping over it, followed by scallions and remaining fresh dill. Add a dollop of yogurt or sour cream (or crumbles of feta) and sprinkle with sumac, if you like. Zest the remaining lemon over the bowls, then cut lemon in half to squeeze juice over them too.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 31 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 1417 milligrams, Sugar 4 grams, TransFat 0 grams

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