This post was paid for by JAZZ™ Apples.
Apple and Fennel is a delicious flavour combination, especially as a crunchy summer salad but they are as delicious cooked and a JAZZ™ Apple, Fennel and Chicken Traybake is a great example as temperatures drop and the chill in the air is more pronounced.
This JAZZ™ Apple, Fennel and Chicken Traybake recipe ticks all the casual weekend dinner boxes and certainly the easy midweek family meal boxes . Easy, quick and delicious. It is comforting without being heavy and it totally delivers on flavour. The coconut milk adds a lovely creaminess and the sprinkle of dukkah a spicy crunch. Garnish the dish with some roughly torn fennel fronds for a splash of green and freshness.
The addition of chickpeas makes the dish filling and cuts the need for a carb accompaniment but as it is the weekend, roast some baby potatoes and douse them in the delicious sauce.
“Grown with passion in sun-drenched orchards, enjoy the crunchy tangy-sweet, juicy invigoration only JAZZ™ apples can deliver. The collision of delightful flavours that combine into an overwhelming sensorial explosion is the result of natural breeding between the Royal Gala and Braeburn varieties. This is an apple that is a refreshing taste sensation! Originating in the beautiful orchards of New Zealand, JAZZ™ apples are now also grown in premium apple-growing countries in South Africa, the UK, Europe, USA, Chile and Australia. Look out for the distinctive bright blue label on every delicious JAZZ™ apple pack at any Checkers.”
I hope you enjoy this recipe for JAZZ™ Apple, Fennel and Chicken Traybake. If you’ve made it, share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy.
The recipe was shot on the TIRAMISU design from my range of photography backgrounds. Click this link to see the whole range.
Ingredients
- 1 large fennel bulb trimmed and chopped
- 2 garlic cloves crushed
- 400 g can chickpeas drained and rinsed
- 10 ml paprika
- salt and cracked black pepper
- 200 ml chicken stock
- 300 ml coconut milk
- 2 tsp cornflour
- 8 chicken thighs and drumsticks
- olive oil to drizzle
- 2 JAZZ™ apples cored and cut into thick wedges
- dukkah to serve
- torn fennel fronds to serve
Instructions
- Preheat oven to 200 degrees C.
- Place the fennel, garlic, chickpeas in a pan and dust with the paprika, salt and pepper.
- Mix the stock, coconut milk and cornflour and pour over the fennel, mixing gently.
- Push the chicken pieces gently into the fennel mixture, doing the same with the apples.
- Drizzle with the olive oil and season with salt and pepper
- Roast for 35 - 40 minutes or until the chicken is golden brown and cooked through.
- Sprinkle with dukkah and some torn fennel fronds
If you are looking for more quick, easy delicious meal ideas, I have a new e-cookbook, EVERYDAY TRAYBAKES, and it is now available as a digital download.
The aim of the 18 recipes in EVERYDAY TRAYBAKES is to spark fresh cooking inspiration with new ideas and interesting flavour combinations. From Asia to the Middle East and Mediterranean, while firmly remaining within the realm of easy cooking, the book is proof that delicious, wholesome meals do not need hours of prep. The recipes range from unpretentious weeknight family dinners, spur of the moment entertaining, easy breakfasts for a crowd and modern ideas with vegetables. No book of mine will be complete with a sweet ending and there are 4 sweet baking recipes that require no special baking skills, in fact the pudding is mixed in the dish you will bake it in.
Recipes include Thai Green Curry Spatchcock Chicken, Oven Baked Masala Omelette with Paneer, Salmon and Leek Traybake with Herb Dressing, No Boil Pasta Bake with Shiitake Mushrooms and Pangrattato, Sichuan Pepper Chicken and Potatoes, Rocky Road Squares and Vanilla Milk Soak Sheet Cake
You can get the book by clicking here
