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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Preheat oven to 200°C. Place fennel seeds, zest and garlic in a bowl. Add chicken and coat with mixture. Place shredded fennel in a medium baking dish and drizzle with olive oil; top with chicken thighs and add stock. Bake for 1 hour, or until chicken is cooked and golden and fennel is tender.
2 Meanwhile line a large baking tray with baking paper. Scrub kumara and pat dry with a paper towel; prick all over with a fork. Place them on prepared tray and bake for 40—45 minutes, turning halfway through, or until soft when pierced with a skewer. Slice lengthways to serve.
3 Add cherry tomatoes to the chicken pan for the last 15 minutes of cooking time. Fold through the baby spinach.
4 Serve chicken and fennel with beans and baked kumara.
Make it gluten free: Check stock is gluten free.
Trim stalks and base from fennel bulb. Use a mandolin to shred bulb into fine slices that will caramelise during cooking.
Calories 366 cal
Kilojoules 1530 kJ
Total fat 9 g
Saturated fat 2 g
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