Chicken, Fennel And Potato Bake

Name: Thermomix recipe: Chicken, Fennel And Potato Bake
Prep time: 5 min
Cook time: 50 min
Ingredients: 1 chicken thighs per serving, skinless; 1 - 2 capsicum/bell pepper red, seeded and cut into strips; 1 - 2 fresh fennel bulbs bulbs, sliced thinly; 2 red onion cut in wedges; 1 red skinned potato per serving, quartered; pink salt flakes and freshly cracked black pepper to taste; 2 cloves garlic; 1 Tablespoon fennel seeds; 1 Teaspoon ground cumin; 1 Teaspoon smoked paprika; 60 Grams Extra Virgin Olive Oil (EVOO); 40 Grams fresh lemon juice; 1 Handful Blanched Almonds; 1 Handful flat leaf parsley chopped to serve; pot set yoghurt or Greek yoghurt to serve

Serves 4-6 Prep Time 5 minutes Cook Time 50 minutes Rated: Print

Chicken, Fennel and Potato Bake, easiest dinner ever...and one of our absolute faves. Throw in any veggies you have lurking in the drawer.

This 'recipe' first appeared long long ago on our app. Did you know we were the first Thermomix recipe app out there?? (You may have still been a child. But yes. We were.) Alas it is no more. It was a big hit, even made the top ten list of foodie apps in Australia along with Nigella. Need I say more? The Sydney Morning Herald is never wrong about these things!

To call this a recipe is a bit of a stretch…it is one of those mere suggestions, and dare I say it? You could do this without the use of your Thermomix. We often eat this without the chicken, just as a veggie dish to accompany other food, roasted salmon for example.

Make sure you have plenty of time for the roasting, as the stickiness of the veggies is what makes this one so appealing. Enjoy!

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Need

1 chicken thighs per serving, skinless
1 - 2 capsicum/bell pepper red, seeded and cut into strips
1 - 2 fresh fennel bulbs bulbs, sliced thinly
2 red onion cut in wedges
1 red skinned potato per serving, quartered
pink salt flakes and freshly cracked black pepper to taste BUY
2 cloves garlic
1 Tablespoon fennel seeds
1 Teaspoon ground cumin
1 Teaspoon smoked paprika
60 Grams Extra Virgin Olive Oil (EVOO) BUY
40 Grams fresh lemon juice
1 Handful Blanched Almonds Recipe
1 Handful flat leaf parsley chopped to serve
pot set yoghurt or Greek yoghurt to serve Recipe

Do

1: Place chicken into large casserole dish. Add all vegetables and season with salt and pepper.
2: Place garlic into Thermomix bowl and chop 3 sec/speed 5. Scrape down sides of bowl and add fennel seeds, cumin and paprika and EVOO. Saute 5 min/Varoma/speed 1.
3: Add lemon juice to Thermomix bowl and blend 10 sec/speed 5.
4: Pour over chicken and vegetables and allow to marinate for 10-15 minutes, covered in the fridge. (This step is optional if you are in a hurry!)
5: Preheat oven to 220ºC. Bake uncovered for 50-60 minutes until everything is cooked and fragrant. Add almonds and cook a further 10 minutes until almonds are golden.
6: Serve with freshly snipped parsley and a dollop of Greek Yoghurt if desired.

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!