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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 40 Minutes
Diets
Tired of all your usual chicken recipes? Here’s a twist you won’t regret. Don’t be afraid of the fennel – cooked, it tastes nothing like it does when raw. This is one of our favorite Shabbos dishes.
1 whole chicken, cut into eighths or 6 bottoms
1 tablespoon oil
1 onion, sliced
6 small heads or 3 large heads fennel
1 and 1/2 cups water
4–6 cloves garlic, crushed or 4-6 cubes Gefen Frozen Garlic
2 teaspoons Gefen Garlic Powder (optional)
juice of 1 lemon
1 teaspoon Pereg Turmeric, or to taste
1 teaspoon sugar
salt, to taste
black pepper, to taste
In a large pot, heat one tablespoon oil. Add onion and sauté over low heat.
In a small bowl, mix together the sauce ingredients. Baste chicken with sauce on all sides. Set aside remaining sauce.
Remove the round fennel stalks. Cut the roots into halves or quarters and wash well, including between the leaves. Add the fennel to the onion in the pot. Pour remainder of sauce and water over it.
Arrange chicken pieces on top of the fennel, cover pot, and bring to a boil. Cook on medium heat for up to an hour and a half. Serve with white rice to absorb the gravy.
Styling and Photography: Shoshi Sirkis
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