Roasted chicken thighs with fennel and sautéed garlic greens embraces the mellowed cooked flavor of fennel, with the tart flavors of mustard and vinegar.
Roasted Chicken Thighs with Fennel Introduction
One of the great joys in my life is introducing people to fennel. The subtle anise flavor is a surprise to most people, as are the differing intensities of the flavor in the fronds and the bulb, and how it mellows when cooked.
Fennel is used a lot in Mediterranean and Indian cooking, both of which are known for their bold flavors. And there are a lot of strong flavors here – mustard, vinegar, garlic – and the fennel plays well with them by not being overpowering, but still holding its ground.
When you buy fennel, try to find bulbs that still have a lot of fronds attached. Some supermarkets will remove most of them because they don’t last for very long, but if you ask the produce manager, they can usually bring you some from the back.
Although you don’t need a lot for this recipe, the fronds are wispy and once you mince them, you’ll see that they aren’t that much in volume.
Is this roasted chicken thighs recipe right for your body type?
This dish is perfect for people with a cold or yang deficient body type. The herbs, chicken, and spinach warm the body from the inside out.
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Roasted Chicken Thighs with Fennel
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