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Chicken Thighs with Peas and Fennel

5 from 2 votes
Eilana Tal – @eilanatal
A delicious chicken thighs with peas lunch or dinner for the whole family.
Servings: 4


  • 6 chicken thighs
  • 1 fennel, cut into strips
  • 1 leek, chopped
  • 1 cup frozen peas
  • ½ cup oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • 1 teaspoon paprika
  • 4 cups boiling water / broth / stock, or enough to cover the thighs
  • 3 lemon , peeled and sliced
  • ½ bunch cilantro, chopped


  • Heat up the oil in a pot over medium-high heat and fry the fennel and leek until golden.
  • Place the chicken thighs on top and fry for 3 minutes on each side.
  • Add the peas and spices, then pour in the boiling water/broth/stock. Top with lemon slices and chopped cilantro. Bring to a boil, cover with a lid and cook for an hour.
  • Preheat the oven to 480 °F (250 °C) 20 minutes before the end of the cooking time.
  • Uncover the pot and bake for 5 minutes to get a nice caramelization. Serve with rice.


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