When I was younger, one of my favorite things to do was cook my parents dinner. And by dinner, I mean I filled a pan with water and added some chunks of bread. Yum… bread and water. So, as you can imagine, I wasn't surprised when my parents exchanged glances last night after I told them I was experimenting in the kitchen for dinner.
Lucky for them, I have a few more years of experience under my belt. But, this was the first time I’ve ever experimented with fennel root. If you’ve ever eaten it raw, you know it has a strong taste similar to licorice. However, after it’s cooked, fennel has an incredibly mild taste that barely resembles licorice. Oh, and if you’re still wondering why in the world I’m cooking with bacon even though the WHO claims it’s killing us all (cue eye roll), check out this article. Remember to eat your vegetables with your bacon, friends. A lot of them.
Much to my surprise, the dish turned out amazing. Like so amazing I think it’ll be a staple in my recipe rotation. This recipe should only take about 30 minutes to prep and cook, making it a great option for a busy week night. You can also add more or less of any ingredient depending on how many you’re serving and personal preference.
Chicken, Apple, and Fennel Stir-Fry
Makes 4 servings
2 chicken breasts, cut into cubes
6 slices of organic, nitrite/nitrate-free, no sugar added bacon, sliced
1-2 apples (1 if it’s large, 2 if they’re smaller), cut into bite-sized pieces
1 small onion, chopped
2 dates, chopped
1 bulb of fennel, sliced into thin slivers
1 teaspoon each of salt, garlic powder, and basil
Cook bacon over medium heat until done.
Remove bacon and set aside. Pour some of the bacon grease out of the pan, leaving about a tablespoon.
Add chicken to pan with the bacon grease and sprinkle with the salt, garlic powder, and basil.
After a couple minutes, add the fennel, apple, onion, and dates.
Cook, covered for about 15 minutes, or until chicken is cooked through and the apple, fennel, and onions have softened.
What are some of your favorite uses for fennel?