Fennel Boats with Filling
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 large Fennel bulb
- 3 Tbsps butter
- 1 shallot (peeled and finely chopped)
- 2 Chicken thigh (deboned and skinned, meat diced)
- 0.333 cup raisins
- ½ cup Hazelnuts (chopped)
- ⅜ cup chicken stock
Product recommendation
Stuffed Courgettes with Chicken and Raisins
... Hollow out ourgette (zucchini) halves and fill in a similar way
Preparation steps
1.
Cut the fennel bulbs in half and carefully hollow out the centre, leaving enough leaves intact to make a 'bowl' to put the stuffing in. Finely chop the removed fennel.
2.
Heat the butter in a pan and sweat the onion and fennel until soft. Add the chicken and cook until golden, then add the raisins, hazelnuts and stock and simmer for 10 minutes.
3.
Carefully spoon the stuffing into the hollow in each fennel bulb and grill until the hazelnuts are golden.
