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    You are in: Home / Recipes / Chicken With Fennel and Red Peppers Recipe
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    Chicken With Fennel and Red Peppers

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 14, 2008

      Fennel is a great addition to this dish; it really compliments the cumin and red peppers. I made a few changes based on other reviewers comments; I only used 1/2 t of cumin, which I thought was the perfect amount, not overpowering but still present. I also added an additional 1/2 cup of broth, however, when I removed the chicken and veggies from the pan there still wasn't anything left in the pan to make the sauce with. Honestly, I don't think the broth/cornstarch sauce made any difference to the dish at all and next time I'm going to completely omit that part of the recipe (and save myself from washing an additional dish!) I served with steamed broccoli. Made for Please Review My Recipe game.

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    • on November 28, 2007

      Oh yum! I followed the recipe but had to add more chicken broth because there wasn't quite enough sauce. I also left a little bit of the "juice" from the beans to thicken it up too. Served over rice. Thanks, lovely dish!

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    • on August 19, 2006

      I found this recipe a little bland and I don't know what would have helped to make it more interesting. I followed the recipe exactly, other than using green instead of red pepper. Perhaps a different kind of pepper?

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    • on May 18, 2006

      We enjoyed this for dinner last night along with roasted red potatoes drizzled with olive oil and sprinkled with garlic powder, basil, and oregano and a Greek salad.I followed the recipe as written, but Derf has a good idea for the sauce if this is to be served with rice or something that could use a little sauce. The next time tho, I will use about half to a fourth of the cumin because I thought it took over the more delicate fennel flavor. Either that or use more fennel next time! That being said, everyone cleaned their plates! Thanks for posting this!

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    • on May 04, 2006

      So happy you're keeping it safe here, it is really quite delicious! I used home made chicken stock and when I make it again I will us about 1 cup rather than 1/2 cup. The quarter cup left was barely enough to make the sauce, just barely coated the chicken and veggies. Regardless the flavours were fantastic! and would be even better with a half cup while cooking and the other half for the sauce. Great combination of veggies with the chicken, cumin and garlic. The white beans in particular were a nice addition! Will be making this again, thanks for posting!

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    Nutritional Facts for Chicken With Fennel and Red Peppers

    Serving Size: 1 (290 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 286.8
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 0.8 g
    Cholesterol 49.3 mg
    Sodium 82.1 mg
    Total Carbohydrate 32.2 g
    Dietary Fiber 7.2 g
    Sugars 2.4 g
    Protein 28.5 g

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

    white wine vinegar

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