Servings: 4
INGREDIENTS
- 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
INSTRUCTIONS
- 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.