A herbal take on Chicken Thigh Tabbouleh, built on ginger and star anise and finished the way we like it. Ready in about 55 min and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the ginger and star anise elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the fish sauce and the rest of the ginger and star anise flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped thai basil and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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