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Articles Lifestyle Baked chicken thighs with leek, fennel & couscous
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Baked chicken thighs with leek, fennel & couscous

baked chicken thighs with leek, fennel & couscous

Serves: 4
Prep time: 5 minutes
Cooking time: 30 minutes


  • 2 Leeks, trimmed, cut into 2cm thick medallions
  • 2 Fennels, cut into wedges
  • 1 Lemon, halved
  • 6 Garlic cloves, peeled
  • 4 Rosemary sprigs
  • 4 Chicken thighs, skin off
  • Pinch of salt
  • 2 Tablespoons olive oil
  • 100mL White wine
  • 1 Cup couscous
  • ⅓ Cup mixed olives, pitted
  • 60g Feta, crumbled
  • ¼ Bunch parsley, leaves picked


  1. Preheat oven to 220C. Line a large baking dish with baking paper.
  2. Arrange the leek, fennel and lemon in the baking dish. Scatter over garlic and rosemary sprigs, and top with chicken. Season with a pinch of salt and drizzle over olive oil. Add wine to the bottom of the baking dish. Bake for 30 minutes or until chicken is cooked through.
  3. Meanwhile, place couscous in a medium bowl. Pour over enough boiling water to just cover. Cover and set aside for 10 minutes. Fluff with a fork.
  4. Divide couscous between serving plates. Top with chicken and vegetables. Garnish with olives, feta and parsley.

Nutrition Tip

Fennel is a source of soluble fibre which keeps our gut bacteria happy and reduces blood cholesterol absorption.

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