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Preheat oven to 250°C Place the fennel, garlic, chickpeas, paprika, salt and pepper in a deep-sided roasting pan Add the stock and cream and mix to combine Brush the chicken with the olive oil and sprinkle with salt and pepper Place on top of the fennel mixture Cook for 20 minutes or until the chicken is golden and cooked through Sprinkle with the oregano and dukkah to serve
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Wood-smoked Spanish paprika — chorizo, paella, rubs