Powered by Blogger.

New Recipe Index

New Recipe Index is published.
The old one doesn't function anymore.
Please find the button under my Blog's title

Fennel Thyme Honey Roasted Chicken - Confinement Month # 5

Tuesday, June 21, 2011

Sick of chicken soups?  Sick of braised chickens? Try roasted during confinement or not.

Fennel is a galactagogue, meaning, it helps you by giving you more milk. Whereas thyme is one of the ingredients in DOM. And thyme has oxytoxin-effects meaning, it helps with contractions. After delivery, the uterus needs to contract back to it original state. I read in wikipedia, thyme tea is often given to post partum mothers in Jamaica to help with uterine contractions, but then again, no need to worry about what Sheila said about the placenta, it is already removed long before you are eating this at home. Don't worry, anyone can consume this, even men. As the spices are really common, in curries, in garam masalas, in stews, in Murukus, in lots of Indian snacks and so on and so forth. But pregnant women need to be cautious and not consume this too often.

I roasted these chicken parts in a roasting dish, to catch all the juices. The juices are wonderful to be spooned over rice, but do take care to remove the excess oil on the surface of the juice.

Fennel Thyme Honey Roasted Chicken
Recipe source: Wendyywy

800gm chicken parts (3 medium sized whole legs, separated into drumsticks and thighs)
1 heaped tsp fennel seeds
1/2 tsp salt
1/3 tsp cumin
1/3 tsp black pepper
1 tsp lemon zest
few sprigs of thyme, use leaves, stalks removed
2 tsp lemon juice
2 Tbsp honey

1. Grind fennel, salt, cumin and black pepper in mill.
2. Sprinkle ground ingredients and lemon zest over chicken and rub thoroughly.
3. Put in thyme and lemon juice and mix evenly. Let chicken marinate for 1 hour.
4. Preheat oven at 180C(fan)/200C.
5. Rub honey over chicken.
6. Arrange chicken pieces in a roasting dish/tray.
7. Bake for 20-25 minutes, or until golden brown.

32 lovely notes:

Wen June 21, 2011 at 11:29 AM  

The roast chicken looks real yummy! You have made confinement food interesting and looking forward too.

hanushi June 21, 2011 at 12:08 PM  

Roast chicken is one of my fav oven dish!! :)

Anonymous,  June 21, 2011 at 12:17 PM  

Hi wendy, you still can cook during confinement period? Still can snap photos and blogging? SO keng har..:-) Sandy

Little Inbox June 21, 2011 at 12:18 PM  

To me, this does not seem like a confinement food, hehe...

Belly Good Cooking June 21, 2011 at 12:25 PM  

Interesting and looks very appetizing. Wished I had this during my confinement, hehe. Bookmarked!!

wendyywy @ Table for 2..... or more June 21, 2011 at 12:37 PM  

I loathe boring confinement food. Haha.
As long as the food is not too cooling or can trigger allergies, it's ok for confinement.

My fav to eat and make too, keke.

Cooking is not the hard part, cleaning up is.
So, I don't clean up. Haha.

Little Inbox,
I have to get out of the box :)

Belly Good Cooking,
Then save it for the next :)

Anonymous,  June 21, 2011 at 1:21 PM  

really delicious..yum yum...my father dun allow me to do anything else he will nag me..kaka..so, better kuai kuai...Sandy

Tenchi June 21, 2011 at 1:23 PM  

An hour before lunch time look at this is so torturing...

Pete June 21, 2011 at 1:39 PM  

A good alternative to the usual confinement dish!

Elin June 21, 2011 at 3:32 PM  

Drool drool drool...looks so good. I want to try this recipe ! I bet your are really enjoying your confinement with these delicious and nutritious food :) How is the Mr.R doing? :) Guess he is so much bigger now :p

Pureglutton June 21, 2011 at 3:59 PM  

Hi Wendy
First of all, CONGRATS on your new baby - he's such a cutie! I've just discovered yr blog and am loving all that I have read here, so far - still plenty more posts to go! Thanks for sharing yr culinary adventures - everything looks so yummy!

Sonia (Nasi Lemak Lover) June 21, 2011 at 4:13 PM  

wow, all your confinement foods sound so yummy, look like you enjoy very much confinement huh, hehehe..

lena June 21, 2011 at 7:57 PM  

hope to try this out soon! sounds really yummy, can i have one of didi's bib pls? salivating already ...

Ellie June 21, 2011 at 8:26 PM  

This looks wonderful. I love fennel!! And the honey, YUM!! :)

Min June 21, 2011 at 9:14 PM  

I love this, looks so yummy! I prefer oven-dish than others, easier to clean up :)

Jeannie June 22, 2011 at 9:14 AM  

Ohh that looks so delicious! Not the usual confinement fare as you said. Are those thyme leaves you used for garnishing? A bit different from what I have seen.

My Asian Kitchen June 22, 2011 at 9:41 AM  

all your confinement food look great!! wow!! you really hard working..during confinement you still can take photos and post it! salut to you!! btw,congratulation !!

Lian June 22, 2011 at 10:42 AM  

Wow, looks super delicious. I think I would have quickly gobbled it up before have chance to take photo. Hahahaha.

wendyywy @ Table for 2..... or more June 22, 2011 at 1:41 PM  

Haha, make some then :)

Make some nice food and stuff in his mouth, then he's too busy eating to nag u lor.


I'm easily sick of food, need new stuff often

Reuben's doing fine. Thank God for that.

Pure Glutton,
Welcome to my blog. Hope you enjoy ur visit here.

Confinement should never be a time of torture.

wendyywy @ Table for 2..... or more June 22, 2011 at 1:47 PM  

The gravy is very nice to eat with rice, hope u try this and let me know :)

I've only recently discovered the use of individual spices, I do hope to learn more about them.

Oven not easy to clean compare to stove! Haha!

U're right! These are "lemon thyme'

My Asian Kitchen,
Haha, one doesn't go on confinement often. And I can't let go of this opportunity to blog about confinement food. :)

Swee San,
Yumz leh :)

Haha, you'll burn your tongue. Better be patient. Take pics while waiting for it to cool down to a friendlier temperature.

Aarthi June 22, 2011 at 2:42 PM  

Hai Dear

This looks yummy....you have a lovely blog...Please check out my blog..It is for food lovers and person who love to cook..You could find so many recipes that you can easily try at home..I update this blog on a regular basis…So please follow me and motivate me..Thank you


Anonymous,  June 22, 2011 at 10:06 PM  

Hi Wendy

Your roasted chicken looks yummy yummy and fingers licking good hahaha. Must try and thanks for sharing.

Have a nice day.


Anonymous,  June 27, 2011 at 9:02 AM  

Wendy, where did you buy the Thyme leaves。。。sandy

wendyywy @ Table for 2..... or more June 27, 2011 at 1:39 PM  

I do most of my shopping for cooking in Jusco.
I rarely go to wet market. So, anything you see I cook here, you can just go to Jusco and buy.
Last time Tesco used to have it, but the branches in Perak have all discontinued having fresh herbs.
I'm not sure about Giant.

Anonymous,  June 27, 2011 at 1:51 PM  

No wonder. I go wet market most..this is why I'm not so sure about your cooking ingredients...Sandy

Mel August 17, 2011 at 3:29 PM  

Wendy, Fennel also is Aniseed (Jintan Manis), right?

wendyywy @ Table for 2..... or more August 17, 2011 at 4:26 PM  

Fennel and aniseed looks rather similiar.
But in actual fact, jintan manis is fennel seed and not aniseed.

Mel August 18, 2011 at 9:39 AM  

Thanks for your info! I was searching for Fennel seeds and know what, on the supermarket shelf, they label the Jintan Manis in English as Aniseed. Yes, Aniseed and Fennel looks very similar. I was asking around some shoppers around and one Malay lady told me that Fennel is Jintan Kasar. Quite confusing here though. Thanks again.

wendyywy @ Table for 2..... or more August 18, 2011 at 10:56 AM  

There is another type called jintan hitam, in English it's called Nigella seeds. So far I've never heard of jintan kasar. Jintan manis in Chinese is called 小茴 and the fennel bulb is called 茴香, so I confirm fennel is jintan manis.
The real aniseed is used mostly in mediteranean cuisine. While fennel are widely used in Asian and Indian cooking
There's another type of similiar looking spice, Caraway seeds.

Mel August 18, 2011 at 4:14 PM  

Thank you so much for the info. I guess there are lots to learn about herbs and spices. I just wanna be sure of the exact ingredients to use. :-)

Post a Comment

Thanks for dropping by my blog.
All comments are greatly appreciated.

If you have tried any of the recipes and blogged about it, please provide a link so that others may have a look at it too :)

Please select profile and click "Name/URL" if u do not have any profiles on any of those listed, type in the name (leave the URL empty)

It's not nice to call you ANONYMOUS, so please leave a name.
From 15/11/13 onwards, I will NOT reply comments with no name.

Only comments on posts older than 24 hours will be moderated :)
You won't see them appearing immediately if it's not a fresh post.


Related Posts Plugin for WordPress, Blogger...


Google Verification

google-site-verification: google02ecf2bc0ee9c6fd.html


Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

ALL TIME PAGEVIEWS (internal counter)


  © Blogger template On The Road by Ourblogtemplates.com 2009

Back to TOP