SPICY FENNEL RECIPES
ROAST CHICKEN WITH FENNEL RECIPE - NYT COOKING
The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.
Provided by Mark Bittman
Total Time 40 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
- Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
- The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
Nutrition Facts : @context http//schema.org, Calories 693, UnsaturatedFatContent 37 grams, CarbohydrateContent 9 grams, FatContent 53 grams, FiberContent 4 grams, ProteinContent 44 grams, SaturatedFatContent 13 grams, SodiumContent 855 milligrams, SugarContent 5 grams, TransFatContent 0 grams
4 MINUTE SPICY GARLIC SHRIMP RECIPE | RACHAEL RAY | FOOD ...
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 17 minutes
Prep Time 10 minutes
Cook Time 7 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
More about "spicy fennel recipes"
ROAST CHICKEN WITH FENNEL RECIPE - NYT COOKING
The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 693 per serving
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 693 per serving
- The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
See details
4 MINUTE SPICY GARLIC SHRIMP RECIPE | RACHAEL RAY | FOOD ...
From foodnetwork.com
Reviews 4.8
Total Time 17 minutes
Category main-dish
Cuisine american
Reviews 4.8
Total Time 17 minutes
Category main-dish
Cuisine american
- Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
See details
CRAB CAKES | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 221 calories per serving
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 221 calories per serving
- Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
- Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
- Refrigerate for 30 minutes, then shape into 6cm cakes.
- Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
- Serve with pinches of watercress and a dollop of tartare sauce.
See details
SPICY CHICKEN COCONUT CURRY RECIPE | TYLER FLORENCE | FOOD ...
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 20 minutes
Category main-dish
Cuisine indian
Reviews 4.7
Total Time 1 hours 20 minutes
Category main-dish
Cuisine indian
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
See details
ROAST CHICKEN WITH FENNEL RECIPE - NYT COOKING
The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 693 per serving
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 693 per serving
- The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
See details
4 MINUTE SPICY GARLIC SHRIMP RECIPE | RACHAEL RAY | FOOD ...
From foodnetwork.com
Reviews 4.8
Total Time 17 minutes
Category main-dish
Cuisine american
Reviews 4.8
Total Time 17 minutes
Category main-dish
Cuisine american
- Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
See details
CRAB CAKES | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 221 calories per serving
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 221 calories per serving
- Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
- Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
- Refrigerate for 30 minutes, then shape into 6cm cakes.
- Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
- Serve with pinches of watercress and a dollop of tartare sauce.
See details
SPICY CHICKEN COCONUT CURRY RECIPE | TYLER FLORENCE | FOOD ...
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 20 minutes
Category main-dish
Cuisine indian
Reviews 4.7
Total Time 1 hours 20 minutes
Category main-dish
Cuisine indian
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
See details
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