Persian fennel chicken

 

2 brown onions, roughly chopped

2 tbsp olive oil

1/4 tsp salt

Freshly ground black pepper

8 chicken thighs, bone in skin on

1/4 tsp ground turmeric

2 fennel, topped tailed and cut into eighths

Juice of 2 oranges

3 tbsp honey

1 large handful of barberries, substitute with currents it you can't find them

200 - 300 ml water

Cook onions with salt in the oil over a medium heat until they begin to turn golden.

As chicken and cook until they begin to colour, ad turmeric and pepper and stir to coat the chicken.

Stir in the rest of the ingredients, add enough water to not quit cover everything. Conve and simmer for about an hour, check seasoning and serve. 

Serve with roasted cauliflower salad and basmati rice topped with toasted seeds.

 

Recipe adapted from Persiana by Sabrina Ghayour

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