Season chicken on all sides with salt & pepper. Lightly coat with flour. Heat oil in skilet over medium heat until hot. Brown chicken in batches to prevent crowding, about 3-5 minutes, turning once. Remove with a slotted spoon and transfer to slow cooker.
Add fennel, squash and thyme. Sitr well to combine. Cover and cook on low, 5-7 hours OR on high 2.5-4.5 hours.
Slice basil into ribbons; mince fresh rosemary.
Garnish with basil & rosemary.
Serve as is or over rice or pasta. Makes 6-8 servings.
add the sliced fennel (NOT the strips of fennel), sliced leek and
he final instruction on the recipe I base mine on. However
aste.
To make fennel salad, combine fennel, arugula, onion and pine
lates. Top with the Roasted Fennel and duck. Add a spoonful
Put the fennel seeds, coriander seeds, and peppercorns
aucepan over high heat. Saute fennel for 3-4 mins, until
nd cut in half (reserve fennel fronds and 1/4 bulb
Slice the fennel bulbs thinly; chop the fennel fronds and set them aside
Wash raw mangoes.cut them into pieces.<
ook this portion of the recipe. I use a medium low
enerously with the spice rub (recipe is below), pressing it in
auce.
MAKE FENNEL SLAW:
Finely slice fennel using a mandoline
plate.
Add the fennel to the pan. Season with
br>Saute the onion and fennel bulb until translucent; then remove
Place cashews, fennel and coriander seed into TM
peal the mango.
chop the mango flesh in small pieces
heat oil in a flat wide thick pan.
add all nigella, fenugreek, fennel, coriander and cumin seeds.
fry till they start releasing their aroma.
add the minced green chilly.
add the chopped mango.
cook on medium to slow flame till mango becomes soft and translucent.
add salt and sugar.
taste and adjust seasoning as per taste.
Let it cool.
store in an air-tight jar and refrigerate it.
This chutney is good for 7 to 10 day.
Preheat oven to 400 degrees F.
Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
Cool slightly; remove skin from beets and cut into wedges.
Trim off fennel leaves and stalk; cut into very thin slices.
Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
Sprinkle cheese over salad.
add in the onion and fennel and cook another 5 minutes
he chicken broth, wine, and fennel.
Bring to a boil