Posted in Recipes

Chicken Thighs with Fennel, Plums and Red Onion

Susan found this recipe for me.

Based on the following recipe from Melissa Clark of The New York Times. According to the newspaper:

“Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren’t available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.”

Ingredients

  • 2 teaspoons fennel seeds
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon or orange zest
  • 4 garlic cloves, finely grated
  • 2 teaspoons honey
  • ¼ teaspoon ground allspice
  • Large pinch red-pepper flakes, or to taste
  • 1 chicken (about 3 1/2 pounds), cut into parts (I used boneless, skinless chicken thighs.)
  • Kosher salt and black pepper
  • 2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices
  • 6 fresh thyme sprigs
  • 1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges
  • Extra-virgin olive oil, for drizzling
  • cup torn mint, basil or cilantro leaves (or a combination)
  • Flaky sea salt, for serving

Preparation

  1. Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
  2. Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
  3. Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
  4. When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
  5. Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat.
  6. Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

I served this with Israeli Couscous with parsley and mint.

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Posted in Color Photography, Food Photography, Inspiration, Recipes

Roasted Chickpea and Fennel Ratatouille

This is a great recipe. My wife Susan found it for me and suggested that I make it.

If you have made Ratatouille on the stove-top, adding ingredients one at a time, you are going to love this. Rich and hearty. So delicious. And so easy to prepare!

The recipe is from Mark Bittman and he writes:

“This ratatouille with chickpeas and fennel is among the best I’ve ever made. It’s a recipe for what you might call A Vegan Day. Being a vegan is not my point, and anyway, it’s as easy to create an unhealthy full-time vegan diet as it is to eat brilliantly as a part-time vegan.

“When fruits and vegetables are at their best, they give you insight into how the vegan thing can work for you, if only for a day. And given a moderate degree of freshness, most conventional vegetables from ordinary supermarkets can be made to taste good when gardens go dormant.”

Ingredients

  • 1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks
  • ¾ pound zucchini, cut into large chunks
  • 1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
  • 1 onion, sliced
  • 2 red or yellow bell peppers, cored, seeded and sliced (I didn’t have these so I used 3 seeded and sliced jalapeno peppers.)
  • 1 fennel bulb (about 1 pound), trimmed and cut into large chunks
  • 5 garlic cloves, halved
  • 1 teaspoon salt, more to taste
  • Black pepper to taste
  • ¼ cup olive oil
  • 3 cups cooked or canned chickpeas, drained
  • 1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley

Preparation

  1. Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
  2. Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
  3. Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.

 

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