Best Moroccan Fennel Chutney Recipes

MOROCCAN CHICKEN WITH FENNEL & OLIVES

Moroccan chicken with fennel & olives image

Get four of your 5-a-day with our healthy chicken tagine using fennel and olives. Serve with wholewheat couscous

Provided by Sara Buenfeld

Time 55m

Number Of Ingredients 17

Ingredients

½ lemon
1 tbsp rapeseed oil
1 large onion , finely chopped
1 fennel bulb , halved and thinly sliced, fronds reserved
thumb-sized piece ginger , finely chopped
2 large garlic cloves , chopped
4 skinless chicken thigh fillets, halved and any fat trimmed
½ tsp ground cinnamon
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
400ml hot vegetable stock , made with 2 tsp bouillon powder
2 tomatoes , cut into wedges
6 Kalamata or green olives , pitted and halved
generous handful coriander , chopped, plus extra to serve
70g wholewheat couscous
400g can chickpeas , drained and rinsed

Steps:

Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from one half and chop the rind.
Heat the oil in a non-stick frying pan and fry the onion, fennel, ginger and garlic until soft. Add the chicken and fry for a few mins more until just browned.
Add the lemon rind and spices, then pour in the stock. Cover and simmer for 25 mins, then add the tomatoes, olives, coriander and half the lemon juice. Cook for 5 mins more until the fennel and chicken are tender and the sauce reduced.
Meanwhile, cook the couscous following pack instructions and stir in the chickpeas. Add more lemon juice to taste, then serve the tagine with the couscous, extra coriander and fennel fronds.

Nutrition Facts : Calories 714 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 9 grams sugar, Fiber 20 grams fiber, Protein 56 grams protein, Sodium 0.8 milligram of sodium

MOROCCAN FENNEL CHUTNEY

Moroccan Fennel Chutney image

This is a tasty recipe that gets better when you let it marinade after you cook it. It almost tastes like it has some kind of sausage in it but it is meat free. It is great over fish, or sauteed with mussels. Make extra, you'll wish you did.

Provided by Chef Smig52

Categories Curries

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 red onion, diced
1 cup almond halve
1 cup shaved fennel
3 dashes curry powder
1 cup white wine
2 tablespoons olive oil
3 garlic cloves, chopped
1/2 cup raisins or 1/2 cup cranberry raisins
1 tablespoon capers (and juice)

Steps:

Cut almonds in half and roast in a dry pan.
When the almonds are toasted toss in the onion, olive oil, and raisins and cook until softened.
Added curry, and garlic, sauteed a bit then added the fennel and capers.
Deglaze with white wine and reduce to half and serve.
Great over fish, or with mussels or as a side dish.

Nutrition Facts : Calories 783.1, Fat 50.1, SaturatedFat 4.7, Sodium 162.8, Carbohydrate 56.3, Fiber 12.2, Sugar 28.4, Protein 17.8

SOUTH AFRICAN FRUIT CHUTNEY

South African Fruit Chutney image

The secret of Fruit Chutney, in fact most chutneys, is not to make it too thin, rather err on the thick side. This can be used immediately but is best if it ages.

Provided by Nyteglori

Categories Chutneys

Time 2h30m

Yield 1 batch

Number Of Ingredients 13

Ingredients

1 lb brown sugar
1/2 lb dried pears
1/2 lb dried apricot
1/2 lb dates
1/2 lb dried apple ring
1/2 lb sultana
4 cups water
1 garlic clove, crushed
2 cups cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon nutmeg
1/2 teaspoon ginger

Steps:

Chop all the dried fruit except the sultanas.
Place the fruit and water into a large mixing bowl, cover and leave overnight.
Do not drain the fruit. Add the remaining ingredients, place in a heavy bottomed saucepan.
Simmer over low heat, stirring constantly, until the sugar has dissolved.
Bring to the boil and then lower the heat.
Allow to simmer, uncovered, for approximately 1½ hours, or until thick. Stir occasionally.
Remember the fruit chutney needs to be relatively thick.
Pour the condiment mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid, or glass lid.
Do not use a metal lid, because the action of the spices and vinegar, in the condiment, will cause corrosion.
Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.
This fruit chutney may be used in particular with curries, but also with any dish. Generally, with those which have rice, or cous cous, as an accompaniment. This condimjent may also be used to tasty up pasta, vegetable and fish dishes.