This weeks organic veggie box from Riverford contained 2 large fennel bulbs.
I love eating raw fennel in my salad, but I’m also quite keen for the kids to eat it due it’s great health benefits, and there’s no way in hell they would eat it raw, but I found a fantastic recipe HERE.
Fennel contains great phytonutrients with anti-inflammatory and anti cancerous properties, and it’s a very good source of quercitin and Vitamin C, both which are excellent for fighting the signs of aging
This is what you need:
1 Fennel Bulb
2 Large Chicken Breasts
Fresh herb I used Thyme
Coconut Oil or Butter
Salt & Pepper
Pre heat oven at 200
Grease a large baking tray with coconut oil or butter.
Chop the chicken and place on tray. Chop apples and onion and put on top of chicken.
Slice the Fennel thinly and lay on top.
Add garlic, herbs, salt & pepper. and an extra dollop of coconut oil or butter on top.
Bake for about 30-35 minutes.
How easy is that!
Thank’s to this recipe my kids now eat fennel, Yay!
This is another super easy chicken dish from Under Valnotstradet. I love it not just for the taste but because tt’s so easy to remember what to get -only 3 ingredients.: chicken breast, basil and tomatoes. I fry it in a cast iron pan, non-stick is banned in my house. I wrote about it a couple of months back HERE.
This is what you need:
2 Chicken breasts, 270gram small sweet tomatoes, fresh basil, 2 garlic gloves, olive oil, salt, pepper.
* Halve the tomatoes
* Finley slice the garlic
* Cut the basil into strips
* Halve the chicken breasts.
* Fry the chicken in olive oil for a few minutes on both sides, add salt and pepper.
* Fry the garlic next to the chicken for 30 seconds.
* Add the tomatoes, when they go a bit mushy put a lid on for 5 minutes, and they remove lid and fry for another 10 minutes or untill the chicken is cooked.
* Sprinkle the basil on top.
This is what we have for supper a lot at the moment, It’s beyond quick to prepare and you have your protein and vegetables in one go.
The chicken get’s really crispy (the way my kids love it) and the vegetables soft and delish! The recipe originates from a swedish cookbook UnderValnotstradet I have changed it a bit though. Zuccini is the 10th most popular vegetable in the UK, it’s low in calories contains Folate, Potassium and vitamin A.
This is what you need:
1 pack of Chicken thighs, 2-3 Zuccini, 2 small or one big Leek, 1 Lemon, Garlic, Stock, Thyme or Rosemary, Olive oil, salt & pepper
* Pre heat the oven 220°
* Wash and cut up the zucchini,leeks and 1/4 lemon, place in an oven dish
* Make stock with 1 & 1/2 cups of water, marigolds bouillon works best, Pour over the vegetables
* Fry the chicken pieces in some olive oil for about 5 min on both sides season with salt and pepper (for colour and crispness)
* Place the chicken on top of the vegetables, to keep them crispy, add the juices from the frying if you want
* Add the herbs, garlic and maybe some extra olive oil
* Put in the oven until ready about 40 minutes.
I serve with Quinoa.
Super Moist Roast Chicken.
This is my absolute favorite thing to cook at the moment. Everyone cheers when we have this for dinner and belive you me it’s an Über compliment! To get it really moist the trick is to put a lemon inside and to turn it over half way (thank you Arense). Actually I think I’m going to cook it right now while sipping a glass of organic Merlot. I do love Saturdays.
You need:I whole organic chicken, a bunch of fresh thyme, stock cube or powder, 1 lemon, garlic, olive oil, salt & pepper.
1. Preheat the oven to 210°C.
2. Put a lemon in hot water leave for about a minute. Let a stock cube/powder dissolve in 2 dl of hot water. Crush the garlic cloves. Chop the thyme roughly.
3. Give your chicken a masage with olive oil, salt & pepper and place it in a snug oven dish.
4. Prick the lemon with a fork and place inside the chicken with the half of the thyme and garlic. Pour over the stock and place the remaining garlic and thyme around and on top of the chicken.
5. Place the chicken in the oven after about 45 minutes take it out and turn it over leave in the oven for another 45min.
Ginger Chicken Drumsticks
When Chicken drumsticks is the only decent looking thing in the supermarket I make a marinade with freshly grated ginger, olive oil, honey and soy sauce. It’s beyond easy and delicious. Husband, the extremely fussy eater, the very opinionated small child and me all like it – very much. If possible get organic, corn-fed, free range chicken. I want my chick to have had a full healthy fun - if not short life.
You need: Chicken Drumsticks,1 tablespoon Fresh Ginger, 2 tablespoons soy sauce, 2 tablespoons Honey, 4 tablespoons of Olive oil. Plastic food bag,
1. Grate the ginger mix it in a bowl with the honey, soy sauce, and olive oil.
2. Put the chicken drumsticks in the plastic food bag add the marinade. Leave in the fridge until the oven is hot or longer if you have time.
3. When oven is hot (200°C) put your marinated chicken in an oven dish.The drumsticks will be ready in about 40-45 minutes depending on oven.
I serve this with spelt pasta and green beans.
Season with love.