Chicken Crumble

It’s kinda like apple crumble….. Only without the apples & the sweetness. With chicken. And herbs. I used to have a young cousin who would ask for ‘a hot Milo but no Milo & not hot’, so milk then, you want milk kid? This is kinda like that, only not really, because there is no milk. Ok, I am back on track, this is delicious, loaded with protein, some healthy fats & goes perfectly with some stirfried greens.

1 cups chicken Bone Broth or stock
1kg chicken thighs
1/2 lge fennel, sliced in 1cm thick slices
Zest of 1 lemon
Juice 1/2 lemon
100g shredded coconut
1/2 cup coconut flour
Salt & pepper to taste
1/4 cup chopped sage
2 tbs ghee/butter or coconut oil

Preheat oven to 150C. In a baking dish, pop the stock, lemon zest & juice & salt & pepper & mix well. Toss the thighs in this mix to coat then remove them. Line the bottom of the baking dish with the fennel, layer the thighs on top, cover with foil & stick this in the oven for 30mins. After 30mins remove from oven and set aside. In a bowl, add all remaining ingredients, with your fingers rub the ghee into the rest of the ingredients until it is all crumbled together. Add this to the top of the chicken like you would an apple crumble and pop it back in the oven, uncovered, for another 20-30 mins until the crumble is toasted.

This is before the crumble went on top…