If you are very impatient and like to prepare a real dish in less than 30 mins, Eric Turmel offers this tip. Poêlée of chicken with carrots and cumin to which you can add fenil. Soak raisins in water (and a bit of armagnac if you like) a few hours beforehand. Use a breast of chicken per person, shred it in pieces and roast it in a pan with a little bit of olive oil. Add thinly cut onion and carrots, cut in the length. Add the soaked raisins, salt pepper and cumin. Add a little bit of water or white wine and let the whole pan stir for fifteen minutes. Serve with coriander on top. You can also add cooked fenil or rice.
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