Follow steps 2-4 by cooking the vegetables. Step 2.Add some water or dry white wine to deglaze the bottom of the pan, then transfer the chicken breasts back to the pan. Reduce heat to low-medium ...

Halve fennel bulb lengthwise, then cut each half into 4 wedges. In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin until evenly coated.

Chicken Tagine is basically a traditional Moroccan dish. It is made with chicken and vegetables along with flavourful spices and served with any type of rice, preserved lemon and green olives. Mix ...

Season the skin of the chicken – a little bit will poke out – and transfer to the oven. You don’t need a lid. Cook for about 25 minutes then add 55g pitted green olives, return the pan to ...

A roast chicken always is celebratory. The vibrantly coloured and intensely flavoured vegetables that are cooked alongside here seem only to underline this, offering their own brightness and brio ...

Straight from the Sanjeev Kapoor kitchen, this recipe takes green olives and gives them ... Ingredients: 1 kg chicken legs, 1 tbsp olive oil, 1 onion, sliced, 1 large garlic clove, finely chopped ...