Preheat oven to 450 degrees. Halve fennel bulb lengthwise, then cut each half into 4 wedges. In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin ...

This easy sheet-pan chicken with fennel and olives is a perfect dish to add to your weeknight rotation. Juicy chicken thighs ...

First, make the tomato soup. Place the olive oil in a saucepan ... While the onions are cooling, toast the fennel seeds in a dry frying pan over a medium to high heat. Crush them well, then ...

The brothy soup, originally from the port city of Marseille, combines whatever shellfish and white fish were caught fresh with iconic flavors such as saffron, fennel, tomato and garlic.

Set aside. In a bowl, mix together the mango and fennel with the olive oil, lemon juice and mint. Season to taste with salt and pepper. To serve, cut the chicken into portions, then divide the ...

Add the new potatoes and fennel and sauté for 2-3 minutes ... ground black pepper and allow to cool slightly. Pour the soup into a blender, add the dill and blend until smooth.

Peel the onion and parsnips. Chop finely, together with the fennel bulbs and celery, to roughly the same size dice. Roughly chop the parsley leaves. Melt the butter in a large pot or casserole dish.

Lay the slices of fennel and slices of lemon skin on the base of a large baking dish. Place the chickens, breast side up in a baking dish with the potatoes around it. Drizzle the chicken and ...

Thigh portions offer the best value and taste for money, so long as you buy them with their flavour enhancing attributes — skin on, and bone in — and, unlike chicken breast, thigh portions ...

Add the fennel and apple, and season with salt and pepper. Cook for a few minutes before adding the fennel seeds and stock, bring to a boil, and simmer for 30 minutes. Add thyme and season to ...