- 2 tablespoons olive oil
- 1 white onion, diced
- 1/2 bulb fennel, thinly sliced (reserve fennel fronds)
- 7 garlic cloves, thinly sliced
- 1 preserved lemon, finely chopped
- 2 litres chicken stock
- 1 rotisserie chicken
- 2 x tins of chickpeas
- Tarragon to garnish
- Fennel fronds to garnish
- 1 lemon, juiced
- 225g Greek yoghurt
In a large Signature Round Casserole set over medium heat, heat olive oil. Add the onion and fennel and cook until translucent, about 5 to 8 minutes. Add garlic and stir until fragrant, about 1 minute. Add the preserved lemon and stir until evenly incorporated. Add all of the chicken stock and bring to a boil, then immediately lower to a simmer.
Remove meat from half of the rotisserie chicken and tear into bite-sized pieces (reserve remaining chicken for later use). Add the chicken and chickpeas to simmering liquid and cook until evenly heated, about 5 to 10 minutes. Season to taste.
Before serving, garnish with one sprig tarragon and one fennel frond. Top with a dash of lemon juice and a dollop of Greek yoghurt.