Za'atar chicken pilav with pistachios & pomegranate

For ➍

4 chicken legs

2 cloves garlic

1 tbs lemon juice

3 tbs za'atar

70 g pomegranate seeds

1 bunch flat leaf parsley

1 bunch of dill

4 tbs olive oil

50 g butter

2 large yellow onions

250 g basmati rice

40 cl poultry fond

75 g green pistachios

1 ts pilipili

1 bunch coriander

Peel the garlic and finely chop.

Cut the chicken thighs in half at the joint and place in a bowl. Drizzle with olive oil and lemon juice. Sprinkle with 1 tbs salt and the garlic snippets. Toss together and refrigerate for min. 2 h.

Preheat the oven to 180°C.

Bake the chicken ± 7 m with the skin side down golden brown and crispy in a roasting pan.

Arrange in a baking dish, sprinkle the skin side with za'atar and roast for another 10 m.

Deglaze the casserole with poultry stock and heat.

Peel the onions and cut into fine half rings. Coarsely chop the pistachios.

Rinse the rice under running water until the rinse water is clear. Preheat the butter and oil in a shallow wide cast iron pot. Add the onion rings, sprinkle with salt and fry for 15 m until caramelised. Stir in the rice, pistachios, pilipili and warm poultry stock. Season with salt and pepper. Arrange the chicken on top of the rice. Pour the juices from the baking dish over.

Place in the oven for 45 m until the rice is soft. Cover the pan and let rest for 5 m.

Finely chop the parsley leaves, coarsely chop the coriander and dill and sprinkle over the chicken together with the pomegranate seeds. Serve.

Chicken & pak choi

For ➋
75 g boneless & skinless chicken breast, cut into thin pieces
2 tbs oil
200 g pak choi, sliced into pieces
2.5 cm piece ginger, peeled & sliced into pieces
marinade:
½ tbs soy sauce
½ tbs cornstarch
sauce:
½ tbs oyster sauce
2 tb water
¼ ts sesame oil
3 dashes white pepper
1 ts wine
½ ts sugar

Marinate the chicken with the ingredients in marinade for 10 m. Combine all the ingredients in the sauce in a small bowl, stir to blend well.
Heat ½ tbs oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken so the texture is tender and velvety smooth.
Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the pak choi and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the pak choi is cooked but remain crisp. Do not overcook.
Dish out & serve immediately with steamed white rice.

Chicken* tajine & quinces

For ➍

1 kg chicken in pieces*

2 quinces

2 yellow or white onions

2 tbs sunflower oil

for the charmoula marinade:

2 tbs olive oil

1 ts turmeric powder

1 ts ginger powder

½ ts cumin powder

¼ ts cardamom powder

½ ts pepper

1 ts paprika powder

1½ ts salt zest of ½ preserved lemon

juice of ½ preserved lemon

pinch of saffron, toasted

1 tbs chopped parsley

1 tbs chopped coriander

5 cl of water

Make the charmoula: chop the zest of your pickled lemon very finely. Squeeze out the pulp with your hands. Saffron threads are crushed into small pieces. Mix with the other herbs, spices and olive oil in a bowl. Heat your tajine** until hot.

Cut onions in half and then into slices. Cut quinces into 6-8 wedges. Pour the sunflower oil into your tajine****. Add the onion slices and make sure they are evenly distributed over the tajine.

Then divide the quince wedges over it. Sprinkle the rest of the charmoula over the tajine with a spoon.

Put the tajine** on a low heat. Let it stew for at least 1 h.

Check after 30 m whether there is still enough moisture in the tajine, as the onions release moisture. If necessary, add a little water.

Serve the tajine warm and traditionally with bread.***

*Cook the recipe with pieces of rabbit. You might to adjust the cooking time.

**For those who don't have a tajine: you can follow the steps above in a sturdy casserole.

Or bake in the oven:: bake the chicken golden brown in a pan and then mix it with half of the charmoula. Take a casserole and place half of your onions in it, then place the chicken, the rest of your onions, the quinces, the rest of your charmoula and the water. Cover with aluminum foil. Bake in a preheated oven at 180°C for 30-45 m.

***Or serve with couscous, rice, bulgur or other grains. In the latter case  pay close attention to the moisture level, you will probably have to add the entire 5 cl of water or even more.

Chicken curry with cauliflower

For ➍ 

25 g old ginger (peeled & diced, about thumb size) 

3 cloves garlic (peeled & crushed) 

120 g red onion (peeled & diced, about 1 large) 

½ tbs chili flakes (or 1 to 2 fresh red chilis, sliced) 

4 tbs curry powder 

4 tbs water 

600 g chicken drumsticks (4 pieces) or thigh meat, cut in bite-size cubes 

3 tbs oil 15-25 cl water** 

20 g coconut cream or coconut milk 

1 cauliflower, cleaned, washed & portioned in florets 

1 carrot, sliced 

salt 

Peel and roughly chop onion, garlic and ginger. Blend in a food processor into a fine paste. Add water to curry powder. Stir to form a paste. Add in the onion-garlic-ginger and mix into the curry paste. Rinse and drain the chicken parts. Add in ⅔ of the curry paste. Mix well and marinate for at least 2 h.* 

Fry the remaining curry paste in oil until fragrant and colour has darkened.* Fry the chicken for another 5 m, flipping the chicken frequently.
  Add water**, followed by coconut cream and bring to a boil.  

Add cauliflower florets and carrot.
 Simmer for 25-35 m..

*Omit the marinate fase. Brown the chicken and set apart. Add all of the paste to the pan and cook a few m until fragrant. Add the chicken. 

**Add some more water when curry tends to dry out.

Ship Green Label Madras Curry Powder recipe

For ➍
450 g chicken, fish, lamb, vegetables 

2 tbs curry powder (f.i. Ship Green Label Madras Curry Powder) 

1 tbs salt 

90 g vegetable oil or ghee 

2 large onions, sliced 

35 cl water* 

5.5 cl coconut milk

Take 450 g chicken or mutton or fish or vegetable pieces (washed & cleaned) and apply tbs of Ship Green Label Madras Curry Powder with 1-2 tbs salt. Rub over the pieces and keep aside. In a saucepan heat 90 g veg oil or ghee, add 2 large sliced onion and cook until light brown on medium flame. Add 35 cl of water to the rubbed pieces and cook for 15-20 min or until the pieces are cooked. You might also add salt, chili or pepper and 5.5 cl of coconut milk or per your taste.Garnish with chopped coriander and serve with rice or naan.

*Use extra 35 cl coconut milk instead for a creamier version.

Straccetti di pollo e finocchi al limone (chicken strips & lemon & fennel)

For ➋

2 chicken breasts
1 fennel
1 clove of garlic
1 lemon, juice
1 lemon, grated peel
1 ts grated fresh ginger
salt & pepper
extra virgin olive oil as needed

Cut the chicken breasts into strips with a sharp knife or scissors, following the grain of the meat.
Put the chicken in a bowl to marinate with the garlic clove, oil, salt, pepper, juice and grated lemon peel and grated fresh ginger.
Clean the fennel by removing the tops and the leathery outer part. Cut it into very thin strips and add it to the marinade. Use the mandolin for best results.
Turn well and let it rest in the fridge for at least 30 m (if you want even more, remix every 30 m).*
Heat a large non-stick pan. When it is hot, add the chicken and fennel with the whole marinade (discard the garlic, if you want).

Cook the chicken on a moderate heat for 10 m, turning it occasionally or roasting it. After 10 m the sauce will be reduced and will be more creamy, the chicken will have become more golden.  Cook for 10-15 m.

Serve hot.

*Adjust taste with some mirin, or white balsamico for a sweeter bite. Add some sumak for a touch of sweet sourness.

Jamaican pork tenderloin

For ➍
500-750 g pork tenderloin, trimmed & cut into 2 cm slices*/**
2 dl orange juice
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 ts cornstarch***
2 tbs apple juice
2 large cloves garlic, minced
½ ts ground cayenne pepper
¼ ts ground cumin
¼ ts dried leaf thyme
¼ ts salt
2 tbs minced scallions

Place the pork* slices, a few at a time, between 2 sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound slices to 0.5 cm thickness.
Coat a skillet with a small amount of vegetable oil. Place skillet over medium-high heat until very hot.
Add slices to make a single layer in the skillet. Cook slices for about 6 m, or until the meat is cooked, turning once halfway through cooking time. Transfer the pork to a warm platter. Cover to keep warm. Repeat until all the meat is cooked.**
Add the orange juice to the skillet. Quickly bring to a boil, scraping bottom with a spatula to loosen any browned bits. Add the onion, green peppers, red peppers. Cook, stirring, for 5 m, until vegetables are tender.
Place the cornstarch in a small bowl. Add the apple juice. Stir until smooth. Add the minced garlic, ground cayenne pepper, cumin, thyme, and salt. Add to the skillet. Cook, stirring, for 3 m, or until the sauce thickens.
Serve over the meat. Sprinkle with the scallions.
Serve with oven-baked sweet potatoes.

*Or chicken fillets, sliced in 2 lengthwise.

**Or braise the meat in a traditional way: brown the complete tenderloin for a few m in oil, then braise for about 15-25 m in a skillet.

***Omit, if wanted.

Indian spiced cauliflower

For ➍
2 tbs ghee*

2 ts chilli powder 

2 ts ground cumin 

2 ts ground coriander 

2 ts turmeric 

2 ts ground black pepper 

1 cauliflower, broken into small florets 

25 g tamarind paste (optional)** 

25 cl boiling water 

1 tbs vinegar 

salt 

Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 ms, or until fragrant. 

Add the cauliflower and stir to coat the florets with the spice mixture. 

Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 m, or until the cauliflower is tender. 

Serve as a vegan dish or as a side-dish for chicken curry, or braised chicken legs.

*Or use vegetable oil

**Or mix 15 g dates syrup with 5-10 cl lemon juice as substitute

Braised fennel with lemon

For ➋ or ➍ (as side dish)

3 fennel bulbs, quartered

15-25 cl water**

8 cl olive oil

2 ts ground fennel seeds

2 tbs freshly squeezed lemon juice* 

1 tbs chopped fennel fronds

Arrange the fennel in a large skillet. Add enough water to the pan to come at lease halfway up the sides of the fennel. **

Drizzle the fennel with the olive oil, sprinkle with the fennel seeds and season with salt and freshly ground black pepper. 

Bring the fennel to a simmer, cover and cook over medium heat, shaking the pan every now and then, until the fennel is tender, 20-30 m.** 

Remove the lid for the last few m of cooking to allow the liquid to reduce and thicken. 

Stir in the lemon juice* and fennel fronds. 

Serve the fennel drizzled with the thickened cooking liquid. 

Serve with roasted chicken, grilled halibut or salmon, grilled or roasted meats. 

*Use fresh blood orange juice instead.

**Chop the fennel, add 4 tbs blood orange juice, 2 tbs olive oil, cover and cook in the microwave (about 7 m for 500 g fennel). Serve with cherry tomatoes and fregola, and roasted salmon.

Turkey with broccoli & lemon

For ➍

600 g turkey or chicken fillet

800 g broccoli

1 lemon

2 garlic cloves

2 tbs sesame oil

salt & pepper

2 tbs parsley, freshly chopped

Cut the turkey breast into cubes or strips. 

Roasted pointed cabbage

For ➍

1 pointed cabbage (+/- 500 g)

4 tbs olive oil

2 tbs mustard

1 tbs lemon juice

pinch of salt

75 g grated Emmenthal

handful of pine nuts *

 

Preheat the  oven to 180 ° C.  Grease an oven dish.

Make a dressing with olive oil, mustard, lemon juice and salt.

Cut the pointed cabbage in half lengthwise and cut in half so that you get nice pointed quarters. Remove unsightly leaves and the hard core.

Coat the quarters with the dressing, use your hands or a brush to get it between the leaves as much as possible. Place the pointed cabbage in the oven dish and grate cheese over it.

Bake the cabbage quarters 30 m in the oven or until done and the cheese is crispy. Put if necessary 5 m per quarter in the microwave.

Roast pine nuts or other nuts or seeds of your choice briefly in a dry frying pan and chop roughly.

Sprinkle the roasted seeds, nuts or seeds over the cabbage just before serving. Serve with chicken meat balls as a main course.

*optionally

Pollo e funghi al aceto balsamico (balsamic & mushroom chicken)

For ➍
2 tbs vegetable oil
125 g butter
4 boneless, skinless chicken breasts, about 200 g each
200 g sliced white button mushrooms
½ large onion, thinly sliced
2 cloves garlic, chopped
150 g cherry tomatoes, quartered
3 tbs balsamico
20 cl red wine
1 ts salt & freshly ground black pepper

Preheat the oven to 180°C. Flatten the breasts by pounding them.
Combine the vegetable oil and 2 tbs of butter in a large skillet over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet. Sear on each side until the chicken is golden, about 2–3 m per side, then transfer them to a large baking dish.
Melt the remaining butter in the skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onions are soft, 15 to 20 m. Add the mushrooms, stir, and raise the heat to high. Allow the mushrooms to cook until most of their liquid has evaporated, 15 to 20 m. Add the tomatoes and cook, shaking the pan, for 10 m, or until the tomatoes begin to break down. Add the balsamico, wine, salt and pepper and bring to a boil. Reduce the heat and let simmer for 15 m.*
Pour the mushroom mixture over the chicken and place the pan in the top half of the oven for 20 to 35 m, or until the chicken has just cooked through.**
Remove from the oven and serve each piece of chicken topped with mushroom mixture. Serve with pasta or small rösti.

*The mushroom mixture can be made the day before.
**Cook on stove-top for 25-30 m, after browning the chicken. Transfer oil/butter to another skillet and keep the chicken cooking on medium fire with a lid on the skillet. Add the extra butter to the second skillet. Add te mushrooms and prepare them for 10 m, with lid on. Add the tomatoes for 5 m. Add the balsamic and wine and cook for 5 m. Add the mixture to the chicken and cook until chicken is cooked. (Probably 30 m in total, depending on the thickness of the chicken. Tearing the chicken into pieces will reduce the cooking time.)

'Aceto balsamico' (balsamico vinegar) is not a wine vinegar: it is made from grape pressings that never fermented into wine. 900 years ago, vintners in the Modena, Italy region were drinking balsamic vinegar as a tonic.
Sweet white Trebbiano grape pressings are boiled down to a dark syrup and then aged under rigid restrictions in oaken kegs, along with a vinegar mother. Over the years it graduates to smaller kegs made of different wood, taking the perfume of the wood and, as moisture evaporates out, the vinegar further thickens.
Balsamico also comes in a white variation. Balsamico will turn sweet when heated, do not use it in aluminum containers.

Pollo arrosto all'arancia, limone, e zenzero (Jewish chicken with orange, lemon & ginger)

For ➍
1 lemon
1 roasting chicken, about 2.5 kg
grated zest 1 lemon + lemon cut into quarters
grated zest of 1 orange + orange cut into quarters
3 tbs peeled & grated fresh ginger root
salt & freshly ground black pepper
5 tbs margarine, melted, or olive oil
4 tbs fresh lemon juice*
10 cl fresh orange juice
3 tbs honey
orange sections for garnish

Preheat an oven to 190°C. Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tbs of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tbs ginger. Mix well.
Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 h.
Transfer to a serving platter and let rest for 10 to 15 m.
Carve the chicken. Garnish with orange sections.

* Use 4 tbs pomegranate juice in place of the lemon juice.
**Roast in a Dutch oven for about 1 h /kg.

Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it's likely that this is a Sicilian or Livornese recipe. Most Italians would use ground ginger.

Chicken with peas, fennel & potatoes

For ➍
8 chicken legs
3 fennels
450 g (frozen) peas
2 shallots
½ lemon
A few sprigs basil
olive oil
black pepper & salt
for the baby potatoes:
1 kg baby potatoes
3 cloves of garlic
3 sprigs rosemary
olive oil
black pepper & coarse salt

Preheat the oven to 200 °C. Wash the baby potatoes (no need to peel, but cut the larger ones in half) and put in an oven dish. Add the rosemary and crushed garlic (no need to peel). Sprinkle with salt and pepper and sprinkle a few sprigs of olive oil over it. Shuffle so that everything is covered with a layer of oil. Roast for 25-35 m and toss halfway through.
Heat a small splash of olive oil in a heavy-bottomed cooking pot or large saucepan, over medium to high heat. Season the chicken with salt and pepper and place with the seasoned side in the cooking pot or pan. Bake for about 6 ms until you have a golden brown crust. Season the other side with salt and pepper and cook for another 6 ms until you have a crispy crust here too.*
While the chicken is baking, cut the fennel into wafer-thin slices. If you have a mandolin, now is the time to use them. Keep the fennel green aside for the finish. Peel the shallots and cut into fine half rings. Place ⅙ of the fennel in a small bowl together with the shallot, lemon juice and a pinch of salt, and toss together.
Place the chicken on a plate, reduce the heat and fry the fennel in the same pan or pot for a few m. Season with a pinch of salt and pepper and add a very small splash of water. Place the chicken on top and simmer under a lid for 10 m*. Add the peas and simmer for a few more m.
Mix the fennel and shallot marinated in the lemon juice with the basil leaves.
Divide among plates. Finish with the fennel green and possibly some extra leaves of basil.

*Chicken might need up to 30 m to be cooked completely on the inside!

Poulet au fenouil (French fennel chicken)

For ➍
800 g boneless skin-on chicken thighs
1 ts salt
black pepper to taste
2 tbs flour
1 tbs olive oil
2 cloves garlic, minced
1 medium red onion, sliced
baby fennel, trimmed & halved lengthwise (reserve any leaves for garnish)
1 bay leaf
25 cl dry white wine (like sauvignon blanc)
2 tbs crème fraîche*

Cut chicken into manageable pieces (10x10 cm).
Sprinkle the salt and pepper onto both sides of the chicken. Then dust evenly with the flour.
Heat the olive oil over medium-high heat in a heavy bottomed pot such as a Dutch oven. When the oil is hot, add the chicken, skin-side down in a single layer (if all the chicken doesn't fit, divide it into two batches to brown). Let the chicken brown undisturbed until a brown crust forms on the bottom, about 4-5 m).
Flip the chicken and brown the other side (another 4-5 m). Transfer the browned chicken to a bowl and repeat with the rest of the chicken if necessary.
Add the garlic to the pot and sauté until fragrant.
Add the onions, fennel and bay leaf to the pot and then add the wine. Return the chicken to the pot. Partially cover with a lid and braise over low heat. Check the chicken after 20 m, if there is still a lot of liquid in the pot, continue cooking for another 10-15 m until the chicken is tender and the liquid has reduced to a thick sauce.
Add the crème fraîche to a small bowl and whisk in some of the hot braising liquid. This step tempers the crème fraîche and prevents it from curdling. Pour this tempered crème fraîche back into the pot and stir to combine.
Serve the chicken with some chopped fennel leaves.

*Replace with yogurt

Foam omelet with chestnut mushrooms & red onion

For ➋
1 tbs liquid baking product or butter
½ red onion, in half rings
1 sprig of thyme, only the leaves, or ¼ ts dried thyme
125 g chestnut mushrooms, sliced
3 eggs, split
2 scallions, in rings

Heat the baking product and fry the onion rings for about 4 m. Add the thyme and the mushrooms and stir fry for a few more m. Sprinkle with salt and pepper and set aside.
In a large bowl, beat the egg yolks with a few tbs of water and spoon the mushroom mixture through it.
In another bowl, beat the egg whites until stiff with some salt. Carefully spoon this through the mixture.
Pour this mass back into the same frying pan and let it cook slowly with the lid on the pan for about 5 m.
Turn the omelet over using a flat plate and cook for another 5 m.
Cut the omelet into 4 points and serve immediately. Delicious with a salad and potatoes from the oven as a main dish and with some bread as a lunch dish.

*You can also add strips of ham or smoked chicken.

Chawan mushi (Japanese savoury custard)

For ➋
2 fresh eggs
20 cl cooled fish stock (add some sake (or sherry) & a dash of soy sauce)
1 shiitake, torn
6 large prawns, peeled*
2 tbs of parsley

Beat the eggs with a fork.

Add soup stock a little at a time while stirring the eggs.

Place the filling in individual earthenware cups. Pour in the mixture of egg and soup stock.

Cover with parsley.

Boil water in a steamer. Turn the heat down to medium. Place the cups in the steamer. Steam for 12 m.

*Or 200 g fresh white fish. Or a parboiled chicken breast, use with chicken stock.

The custard-like chawan mushi is a classic Japanese dish.
To add taste to the dish, fry or wok the ingredients, except the eggs.
You could pour water in a wok, with a divider for a larger cup. Heat the water with wok lid closed. When hot, put the cup with the ingredients in the wok and steam for about 15 m.
Try the similar Chinese steamed eggs or a modern fusion recipe.

Stir-fried Brussels sprouts with chicken, avocado & cherry tomatoes

For ➍
2 tbs mild olive oil
300 g minced chicken
1 clove garlic
1 tbs herbes de Provence
500 g small Brussels sprouts
250 g cherry tomatoes
1 avocado
85 g arugula/ rucola

Heat the oil in a wok or frying pan and stir-fry the minced meat in 5 m.
Finely chop the garlic. Add the herbs and any salt to the minced meat and stir-fry. Meanwhile, clean the sprouts, add and stir fry 5 m.
Halve the tomatoes, add and stir-fry for 2 m. Cut the avocado in half lengthwise. Remove the kernel and scoop the flesh out of the skin with a spoon. Cut into cubes.
Remove the pan from the heat and add the avocado together with the arugula.

Stir-fry vegetables & peanut sauce

For ➍
2 tbs white sesame seeds
1 clove garlic
½ lime
3 tbs sunflower oil
100 g peanut butter
20 cl coconut milk
2 tbs soy sauce
1 tbs ginger syrup
400 g chicken fillet, cubed
1 red pepper
800 g Japanese wok vegetables like chestnut mushrooms & pods

Heat a frying pan without oil or butter and roast the sesame seedsgolden brown in 1 m . Let cool on a plate.
Finely chop the garlic. Squeeze half the lime. Heat half of the oil in a thick-bottomed saucepan and fry the garlic 2 m. Add the peanut butter and coconut milk and heat, stirring, just below the boiling point. Stir in the soy sauce, ginger syrup and lime juice and keep stirring until the sauce thickens.
Meanwhile, heat the rest of the oil in a wok and fry the chicken fillet cubes for 2 m over high heat. Cut the red pepper in half lengthwise and remove the seeds. Finely chop the meat. Add the wok vegetables and the red pepper to the chicken and stir-fry for 5 m. Season with pepper and possibly salt.
Spread on deep plates, sprinkle with the sesame seeds and serve with the peanut sauce.

Chicken with fennel & lemon

For ➍
600 g skinless, boneless chicken breasts
3 tbs olive oil
1 fennel bulb, thinly sliced & rinsed clean
3 cloves garlic, minced
1 onion, finely chopped
20 cl chicken stock
4 tbs lemon juice
1 tbs sugar
15 grape tomatoes (or 200 g tomatoes, chopped)**
salt & pepper
pasta

Season chicken with salt and pepper. Heat olive oil in large skillet and add chicken. Sauté on medium heat for 3-4 m on each side. Remove chicken and set aside.
Add fennel, garlic and onion to skillet. Cook over medium heat, stirring frequently, for about 5-8 m until fennel is translucent. Add chicken broth, lemon juice, sugar and lemon peel and bring to a boil. Reduce heat and add the (grape) tomatoes. Simmer for 5 m, adding chicken to pan for last m to heat through, until fennel and chicken are tender.
Serve with hot cooked pasta.

*Or juice  grated zest of 2 lemons.
**Use 3 large carrots, 3 sticks celery, washed & sliced instead. Add after 1 m. Add fresh oregano to enhance the taste.

Read more citrus fennel combination recipes.
Read the chicken cooking tip.