By justcallmetoni on June 10, 2009
"Delightful fare that will have you reaching for a hunk of crusty bread. The original recipe is from the British magazine Good Food and modified here to my personal tastes. I love the way the ingredients layer creating a dish with depth and yet simple to prepare and easy enough for a busy evening, Made as presented, this is 8 points per serving as per the WW Recipe Builder with generous portions. You may also serve three smaller servings for 5 points each."
Serving Size: 1 (685 g)
Servings Per Recipe: 2
"This was great! I tripled the recipe for our family of 6 (I have left overs for another 3 serves). Fennel is in season here at the moment, I used chicken legs (they were on sale) and started the meal in a heavy based pot (and finished it in the oven for an hour). I couldn't find fire roasted tomatoes, so I used regular chopped canned tomatoes and added extra smokey paprika to make up for the smokey fired flavour. I served this with white rice and it was delicious. Thanks for posting Toni!!"