MOROCCAN CHICKEN WITH FENNEL & OLIVES
Get four of your 5-a-day with our healthy chicken tagine using fennel and olives. Serve with wholewheat couscous
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 17
Steps:
- Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from one half and chop the rind.
- Heat the oil in a non-stick frying pan and fry the onion, fennel, ginger and garlic until soft. Add the chicken and fry for a few mins more until just browned.
- Add the lemon rind and spices, then pour in the stock. Cover and simmer for 25 mins, then add the tomatoes, olives, coriander and half the lemon juice. Cook for 5 mins more until the fennel and chicken are tender and the sauce reduced.
- Meanwhile, cook the couscous following pack instructions and stir in the chickpeas. Add more lemon juice to taste, then serve the tagine with the couscous, extra coriander and fennel fronds.
Nutrition Facts : Calories 714 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 9 grams sugar, Fiber 20 grams fiber, Protein 56 grams protein, Sodium 0.8 milligram of sodium
FENNEL AND SAUSAGE PIZZA
I made this fennel and sausage pizza one night and it was the best pizza we have had in a long time. You can adjust the amount of toppings and sauce and cheese to your preference. For the dough, I like Jay's Signature Crust from this site.
Provided by Jenwee99
Categories Main Dish Recipes Pizza Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Toss fennel and onion slices with olive oil; spread out on the baking sheet.
- Roast in the preheated oven until golden, 10 to 15 minutes. Remove from the oven. Increase oven temperature to 450 degrees F (230 degrees C).
- Cook and stir sausage in a skillet over medium heat until no longer pink, about 5 minutes.
- Roll out pizza dough on a lightly floured surface. Transfer to a pizza pan or clean baking sheet. Spread sauce on top and cover with mozzarella cheese. Top with fennel, onion, sausage, and garlic slices.
- Bake in the preheated oven until cheese is melted, 15 to 17 minutes. Garnish with chopped fennel fronds.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 61.5 g, Cholesterol 75.2 mg, Fat 23.9 g, Fiber 3 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1722.8 mg, Sugar 8.2 g
ROAST CHICKEN WITH FENNEL
The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
- Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
- The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 37 grams, Carbohydrate 9 grams, Fat 53 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 5 grams, TransFat 0 grams
PIZZA WITH SPRING ONIONS AND FENNEL
Fennel and spring onions, cooked gently until they begin to caramelize, make a sweet topping for a pizza. Fennel is an excellent source of vitamin C and a very good source of fiber, folate and potassium. Fennel also contains many phytonutrients, including the flavonoids rutin and quercitin, as well as a compound called anethole, mainly responsible for its anise-y flavor, that may have anti-inflammatory properties.
Provided by Martha Rose Shulman
Categories dinner, pizza and calzones, main course
Time 45m
Yield One 12- to 14-inch pizza
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees, preferably with a baking stone in it. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the onion and about 1/2 teaspoon salt. Cook, stirring often, until the onion is tender, about five minutes. Add the fennel and garlic, and stir together. Cook, stirring often, until the fennel begins to soften, about five minutes. Turn the heat to low, cover and cook gently, stirring often, until the fennel is very tender and sweet and just beginning to color, about 15 minutes. Season to taste with salt and pepper. Stir in the chopped fennel fronds, and remove from the heat.
- Roll or press out the pizza dough and line a 12- to 14-inch pan. Brush the pizza crust with the remaining tablespoon of olive oil and sprinkle on the Parmesan. Spread the fennel mixture over the crust in an even layer. Place on top of the pizza stone, and bake 15 to 20 minutes, until the edges of the crust are brown and the topping is beginning to brown. Remove from the heat. Serve hot, warm or room temperature.
RYE PIZZA WITH FIGS, FENNEL, GORGONZOLA & HAZELNUTS
Give your pizza a gourmet makeover with sensational ingredients, including tangy Italian cheese and sweet ripe figs - perfect for lunchtime entertaining
Provided by Diana Henry
Categories Dinner, Main course
Time 1h45m
Yield makes 2 x 30cm pizzas
Number Of Ingredients 18
Steps:
- To make the dough, mix the yeast in a small bowl with 2 tbsp warm water and 1 tbsp strong white flour. Leave somewhere warm to 'sponge' for 20 mins or so (this dissolves and activates the yeast). Tip the three flours into a large bowl and make a well in the centre. Pour in the sponged yeast, 1 tsp salt, sugar, oil and 290ml warm water, and mix to form a wet dough. Knead for 10 mins until satiny and elastic, then put in a clean bowl, cover with a cloth and leave to double in size for 2 1/2 - 3 hrs.
- Quarter the fennel bulb lengthways and remove any tough outer leaves. Trim the base of each, thinly slice with a knife or mandolin, then put in a bowl with the lemon juice so it doesn't turn brown.
- Heat the oil in a frying pan, add the onions and a pinch of salt, and fry over a medium heat for 7 mins. Add 1-2 tbsp of water, season with pepper, cover and cook on a low heat for 10 mins until softened. Add most of the fennel, along with the fennel seeds and seasoning, and cook for 3 mins, stirring every so often. If the mixture is still wet, uncover and bubble off any liquid.
- An hour before cooking, heat the oven to its highest setting and put a baking sheet or pizza stone in to heat. Tip the dough onto a lightly floured surface, knead it a little, then halve and roll each piece into a circle or rough square. Lift the dough and, while rotating, stretch with your fingertips until each piece is 30-32cm across and as thin as possible with a slightly thicker edge.
- Sprinkle two large baking sheets with semolina and put the pizza bases on them. Top each base with the cooked onion and fennel mix, then the pieces of raw fennel, leaving a 3cm border. Drizzle with a little olive oil. Put the halved figs on top and spoon on a little balsamic vinegar and a sprinkle of sugar. Grind over some pepper. Carefully slide the first pizza onto the heated baking sheet in the oven. Bake for 8-12 mins until the dough is golden and the figs caramelised. Halfway through the cooking time, dot the pizza with the cheese. Scatter on the toasted hazelnuts and any reserved fennel fronds. Repeat with the second pizza.
Nutrition Facts : Calories 698 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 109 grams carbohydrates, Sugar 46 grams sugar, Fiber 16 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
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