Continue roasting until chicken is fully cooked, skin is crisp and fennel is tender, 10-15 minutes more. Squeeze lemon over chicken, olives and fennel. Transfer chicken, skin-side up, to a serving ...

The honey-garlic chicken recipe from Sarah and Nam Soon Ahn’s new cookbook, Umma, is as simple as it is drool-worthy.

3. In the roasting pan, combine the lemon slices, shallots, potatoes, fennel, carrots, garlic, a generous pinch each of salt ...

Sear chicken thighs ... Transfer lemon to a food processor or blender, and process until finely chopped, about 1 minute. Add oil, herbs, vinegar, mustard, and garlic; process until mostly smooth ...

Place skin-side upwards and tuck the whole garlic ... the mango and fennel with the olive oil, lemon juice and mint. Season to taste with salt and pepper. To serve, cut the chicken into portions ...

which intensify the snappy licorice-ness of the fennel," says Colu Henry. "After braising the chicken thighs, the whole dish is finished with a shower of fresh herbs and a squeeze of lemon for ...

Authentic Chicken Shawarma with Garlic Sauce and Pita – Street Food at Its Best There’s something undeniably magical about the bold flavors of chicken shawarma. The aroma of Middle Eastern spices ...

Remove the chicken, lemon and garlic cloves from the pan and put the chicken and garlic on a plate, keeping it warm. Reserve the pan and its juices. For the potato and pea mash, cook the potato in ...

Ingredients 12 chicken thighs Eight potatoes Five garlic cloves Three courgettes Two fennel bulbs Thyme leaves Lemon juice Four tablespoons of olive oil Salt and pepper Method To prepare the ...

Stir minced fresh lemon into fennel-onion sauté. Add garlic and season with salt. Sauté until flavors meld and vegetables soften, about 4 minutes more. Set mostarda aside. Once the grill is hot ...