The Northern Express Herald
Spiced chicken thighs with fennel and red onion
Nick Reed
By
VIEW PROFILEDelaney Mes
Ingredients
| 6 | Chicken thighs, use up to 8 (Main) |
| 2 | Red onions, thinly sliced (Main) |
| 2 | Garlic cloves, crushed |
| 4 Tbsp | Olive oil |
| 2 Tbsp | Preserved lemons, finely chopped (Main) |
| 1 tsp | Sumac powder |
| 2 tsp | Fennel seeds |
| 1 pinch | Cinnamon |
| 1 tsp | Paprika |
| 1 tsp | Ground cumin |
Directions
- Place all ingredients in a bowl and stir to combine. Set aside to marinade for at least 30 minutes.
- Preheat oven to 200C. Transfer chicken and marinade to a roasting dish and cook for about 40 minutes, stirring once or twice while cooking.
- Serve on baby spinach, alongside your favourite vegetables, salad, or with couscous.
If you liked this recipe, try Delaney's