Sautéed Chicken with Fennel & Cream

Sautéed Chicken with Fennel & Cream

“Rich, dark and vibrant colour with warm and earthy aromas.”

New Harvest Turmeric - Great Taste Award Winner

Method 

For Chicken Broth

  1. Sprinkle Fleur de Sel and Kampot Black Pepper over the chicken.

  2. Heat a little oil in a pan and fry the chicken gently over a low heat until the skin is golden for about 20 minutes.

  3. Meanwhile slice the fennel into wedges and add them to the chicken.

  4. Using a pestle and mortar, grind the seeds of the Cloud Forest Cardamom and Wild Mountain Cumin. Then add the New Harvest Turmeric, Cobanero Chilli Flakes, garlic, mustard and a glug of oil, and work into a paste.

  5. When the chicken is cooked through and the fennel is tender, lift them out of the pan and set aside. Add the spice paste to the pan and cook for just a minute, stirring constantly.

  6. Stir in the cream, then return the chicken and fennel to the pan, and let it cook for another minute or two. Serve with rice.

GET the spices
ingredients

For the spice paste

2 Cloud Forest Cardamom Pods

1/4 tsp New Harvest Turmeric

1/2 tsp Wild Mountain Cumin Seeds

1/2 tsp Cobanero Chilli Flakes

1 Garlic Clove

1 tsp Wholegrain Mustard

A glug of Oil

For the chicken

3-4 Chicken Thighs

2 tbsp Groundnut Oil

Kampot Black Pepper

Fleur de Sel

Fennel Bulb

150ml Double Cream

BoTree PR team