Fennel: You're either a lover or a hater. I'm a devoted lover and have been for a very long time, and as I've been slowly learning about the health benefits of this brilliant veg...I'm even more head over heels in love.
Not only does it help in the relief of indigestion, flatulence and constipation, it's also brilliant in the treatment of anemia.....something that my mum is currently experiencing . Not only is fennel high in iron, but the amino acid (known as histidine) found in fennel helps stimulate the production of hemoglobin.
So from me to you mum....it's cooked and packaged up ready for delivery.....
Chicken and Fennel Stew with Green Olives
(recipe adapted from Sophie Dahl's Voluptuous Delights)
Coconut oil or olive oil | 1 chicken, cut up into 8 pieces | 1 cloves garlic, peeled and crushed | 1 fennel bulb, roughly chopped | 1 cup white wine | 1 can chopped tomatoes | ½ to 1 cup chicken stock | ½ cup pitted green olives | Handful of fresh parsley, chopped |
- In a large pan, heat approximately 3 tablespoons of coconut or olive oil and add the chicken, cooking until browned (for about 8-10 minutes per side). Remove and set aside.
- In the same pan, sweat the garlic and fennel in a little more oil for a few minutes then pour over the wine and the tomatoes and cook for another 10 minutes on low. Put the chicken back into the pan and cook on low for around 30 minutes, adding the stock little by little (the amount you use will depend on the consistency you want to achieve).
- In the last few minutes, pop in the olives and parsley and serve.