Free Healthy Recipe - Slow roasted chicken with fennel

Dairy free, Low carbohydrate, Low GI, Low sugar

This is a lovely recipe that's ridiculously easy to make. It may seem slightly daunting to cut up and skin a chicken yourself but do it once and you'll wonder what all the fuss was about. It's the cheapest and freshest way to go!

1½ kg chicken - organic, skin and wings removed
2 tbs olive oil
2 clove garlic, crushed
350 grams eschallots, peeled
20 grams preserved lemon, finely sliced
250 grams fennel, trimmed and sliced
8 springs thyme

Preheat the oven to 180°C fan forced
Place the chicken pieces in a large sealable bag and add the flour and pepper.
Seal and shake the bag until the chicken is coated in flour.
Heat the olive oil in an ovenproof pan, with a lid, and brown the chicken in batches.
Remove the chicken from the pan and set it aside.
Reduce the heat slightly and add the garlic and eschallots to sauté for 2 to 3 minutes.
Pour the stock into the pan and use a wooden spoon to stir the flavoursome bits on the bottom of the pan into the stock.
Place the chicken pieces back in the pan.
Add the preserved lemon, fennel and thyme and cover the pan.
Place in the oven to bake for 45 minutes

Makes 4 servings

Scale recipe to serves

Prep Time: 30 mins
Cooking Time: 45 mins
Ready in: 75 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1735 kj
Calories 415 kcal
Fat 22 g
Saturated Fat 5 g
Total Carbohydrate 8 g
Total Protein 43 g
Fibre 4 g

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