Ingredients
Method
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- ½ fennel bulb, thinly sliced
- 7 garlic cloves, thinly sliced
- 1 salted lemon, finely chopped
- 2L of chicken broth
- ½ rotisserie chicken
- 2 cans of chickpeas
- Tarragon for garnish
- Fennel blossoms for garnish
- 1 lemon, juiced
- 150g Greek yoghurt for serving
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Method
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1Place a Le Creuset Signature Round Casserole with olive oil over medium heat.
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2Add the onion and fennel and sauté for about 5-8 minutes until translucent. Then, fry the garlic for about 1 minute while stirring. Add the preserved lemon and stir. Next, add the chicken broth and bring to a boil and then simmer over a low heat.
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3Remove the chicken from the bone and use two forks to break the chicken into small, bite-sized pieces. Add the chicken and chickpeas to the broth and cook for 5-10 minutes. Season to taste.
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4Garnish with a sprig of tarragon and fennel blossoms before serving. Garnish each serving with a squeeze of lemon juice and a teaspoon of Greek yogurt.
