Serves 4


1 large fennel bulb, trimmed and chopped
2 garlic cloves, crushed
400g can chickpeas, drained and rinsed
10ml paprika
salt and cracked black pepper
200ml chicken stock
300ml coconut milk
2 tsp cornflour
8 chicken thighs and drumsticks
olive oil to drizzle
2 JAZZ™ apples, cored and cut into thick wedges
dukkah, to serve


  1. Preheat the oven to 200 degrees C.
  2. Place the fennel, garlic, and chickpeas in a pan and dust with the paprika, salt, and pepper.
  3. Mix the stock, coconut milk, and cornflour and pour over the fennel, mixing gently.
  4. Push the chicken pieces gently into the fennel mixture, doing the same with the apples.
  5. Brush the chicken with some oil and season with salt and pepper
  6. Roast for 35 – 40 minutes or until the chicken is golden brown and cooked through.
  7. Sprinkle with dukkah and serve with steamed rice and roasted veggies.

Created by: Hein van Tonder