Moroccan Fennel Chutney Recipes

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.

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.

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.