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  • 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


  • 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