Chicken kebabs with almonds and stewed fennel

1. Finely slice the fennel, onion and garlic and fry in a saucepan with 1 tablespoon of olive
oil. Add the tomato concentrate, chopped tomatoes, chicken stock and 500 ml of water and
stew gently for at least 30 minutes. Add the honey, the OPTIFIBRE and stir.

2. Cut the chicken into cubes and push them onto 4 kebab skewers. Toast the almonds and
set aside. Fry the kebabs in a frying pan with the remaining olive oil. Fry until golden brown,
sprinkle with the curry powder and continue cooking on a low heat for about 10 minutes.
Sprinkle with the toasted almonds and serve with the stewed fennel.

Culinary tip :
Add some herbes de Provence to your stewed fennel.

Allergens:

Contains nuts. Chicken stock cubes may contain celery, mustard. Optifibre from tins may contain milk.