in Recipes

Fennel salad with chicken

updated

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Ingredients for 3 servings:

  • 2 bulbs of fennel
  • 1 kg chicken thighs
  • 300 g yogurt
  • 2 tbsp ketchup
  • 1 bunch of soup vegetables
  • 1 pinch(s) of cayenne pepper
  • Salt
  • pepper
  • Sugar
  • 2 bay leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Cook the chicken with the soup vegetables, salt, and bay leaves until the chicken is tender and falling apart easily. While the chicken is cooking, finely grate the fennel. Set the fennel greens aside. Marinate the fennel with yogurt and ketchup and season with cayenne pepper, regular pepper, salt, and sugar. Now let the salad marinate while the chicken is cooked. Remove the chicken from the bone and tear it into bite-sized pieces. Mix it into the fennel salad, season again, and let it marinate for a few minutes. Store the broth in the refrigerator for the next day or freeze. Finally, sprinkle the fennel greens over the salad for decoration.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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