Spiced chicken thighs with fennel and red onion

Name: Spiced chicken thighs with fennel and red onion
Ingredients: 6 Chicken thighs, use up to 8 (Main); 2 Red onions, thinly sliced (Main); 2 Garlic cloves, crushed; 4 Tbsp Olive oil; 2 Tbsp Preserved lemons, finely chopped (Main); 1 tsp Sumac powder; 2 tsp Fennel seeds; 1 pinch Cinnamon; 1 tsp Paprika; 1 tsp Ground cumin

Nick Reed

Delaney Mes

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Ingredients

6	Chicken thighs, use up to 8 (Main)
2	Red onions, thinly sliced (Main)
2	Garlic cloves, crushed
4 Tbsp	Olive oil
2 Tbsp	Preserved lemons, finely chopped (Main)
1 tsp	Sumac powder
2 tsp	Fennel seeds
1 pinch	Cinnamon
1 tsp	Paprika
1 tsp	Ground cumin

Directions

Place all ingredients in a bowl and stir to combine. Set aside to marinade for at least 30 minutes.
Preheat oven to 200C. Transfer chicken and marinade to a roasting dish and cook for about 40 minutes, stirring once or twice while cooking.
Serve on baby spinach, alongside your favourite vegetables, salad, or with couscous.

If you liked this recipe, try Delaney's

chicken thighs with green olives, tomato and lemon