Jamie Magazine
By Jamie Oliver
With fennel, cinnamon, chilli & saffron
Recipe From
Jamie Magazine
By Jamie Oliver
4 small red onions
1 bulb of fennel
olive oil
1 teaspoon chilli flakes
1 teaspoon fennel seeds
1 pinch of ground cinnamon
1 pinch of saffron
4 free-range chicken thighs
4 free-range drumsticks
1 x 400g tin of plum tomatoes
2 fresh bay leaves
2 preserved lemons
4 fresh tomatoes
1 small handful of black olives (stone in)
300g couscous
a few sprigs of fresh coriander
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