Chicken and fennel Recipe | Food Network UK

Name: Chicken and fennel Recipe | Food Network UK
Total time: 65 min
Ingredients: For the chicken; 6 to 8 chicken thighs (about 1.1kg), bone in with skin; Salt and freshly ground black pepper; 3 tbsp extra-virgin olive oil; 1 medium bulb fennel, halved, cut into 1cm wedges attached to core, fronds reserved; 1 medium red onion, sliced into thin wedges about .5 to 1cm wedges; 4 cloves garlic, smashed and peeled; 3/4 tsp dried oregano; 1/4 tsp crushed red pepper flakes or to taste; 55g oil packed sun-dried tomatoes, roughly chopped; 45g kalamata olives; For the couscous; 260g uncooked couscous; 700ml low-sodium chicken broth; 5g salt, plus additional for seasoning; Freshly grated nutmeg; Pinch cayenne pepper; Freshly ground black pepper; 100g pine nuts; 1 navel orange, zested; 4g roughly chopped or whole flat-leaf parsley; 30 to 45ml water or chicken broth

foodnetwork.co.uk

This mouth-watering recipe is ready in just 1 hour and 5 minutes and the ingredients detailed below can serve up to 4 people.

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Ingredients

For the chicken
6 to 8 chicken thighs (about 1.1kg), bone in with skin
Salt and freshly ground black pepper
3 tbsp extra-virgin olive oil
1 medium bulb fennel, halved, cut into 1cm wedges attached to core, fronds reserved
1 medium red onion, sliced into thin wedges about .5 to 1cm wedges
4 cloves garlic, smashed and peeled
3/4 tsp dried oregano
1/4 tsp crushed red pepper flakes or to taste
55g oil packed sun-dried tomatoes, roughly chopped
45g kalamata olives
For the couscous
260g uncooked couscous
700ml low-sodium chicken broth
5g salt, plus additional for seasoning
Freshly grated nutmeg
Pinch cayenne pepper
Freshly ground black pepper
100g pine nuts
1 navel orange, zested
4g roughly chopped or whole flat-leaf parsley
30 to 45ml water or chicken broth