Fennel and Rhubarb Chicken

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Great Book of Rhubarb

By Elaine Lemm

Published 2011

  • About

Ingredients

  • 1 tsp fennel seed, crushed
  • 1 tsp whole fennel seed
  • 4 tsp

Method

Preheat oven to 190°C/375°F/Gas 5.

Mix together the crushed fennel seeds and chilli flakes with 1 tsp salt on a plate. Press each chicken thigh firmly into the seeds, turn and repeat