Braised Chicken with fresh Ginger, Mushrooms and Fennel

Why you will like this recipe

The soft warm flavours of the Moroccan Chermoula give a wonderful background flavour to the chicken and the sauce - a perfect recipe when time is short and natural flavour essential.

The spices in the Chermoula blend are natural: Parsley, Cumin, Turmeric, Coriander, Sumac, Paprika, Allspice, Cinnamon and a light touch of chili flakes.

When you order you will receive the zip lock natural spice pouch together with a printed hard copy of your recipe.

The 65g Herb and Spice pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) giving $1.40 for a meal.

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

4 x Chicken thighs - bone in or out as you prefer

Olive oil

1 x Medium onion - diced

1 x Cup mushrooms - button or even better, dried shiitake or porcini mushrooms

1 x Whole fennel bulb - core removed, peeled and diced

1 x Tablespoon fresh ginger - freshy grated

1 x Cup best home made style chicken stock - stock quality important

1 x Cup thickened cream or creme fraiche

2 x Tablespoons lemon juice

1 x Tablespoon lemon zest

4 x Teaspoons of the blended spices from your Moroccan Chermoula Spice Pouch The blended Spice Pouch contains natural: Parsley, Cumin, Turmeric, Coriander, Sumac, Paprika, Allspice, Cinnamon, minimal Chili Flakes

Salt to your taste and diet

1 x Cup flatleaf parsley - chopped

Method

Pat dry your chicken then lightly coat with olive oil and carefully cover the chicken on all sides with the spices from the spice pouch, adding salt and pepper, then refrigerate for 30 minutes to allow the spices to settle then, return the chicken to room temperature and in a medium hot pan with a little olive oil brown the chicken on all sides and set aside.

Next in the same pan with a little more olive oil, add the onions, ginger and fennel and fry down until nicely soft and caramelised - about 10 minutes then add the mushrooms and chicken stock and stir to deglaze the pan. Then add the cream, lemon juice and zest and stir well.

Now return the chicken to the pan, cover with the sauce and cook until the chicken is firm but not overcooked - about 20 minutes. Stir in the parsley and serve.