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Ingredients

2 medium fennel bulbs, trimmed, thinly sliced
2 medium red capsicums, cut into 4cm strips
1 small red onion, cut into thin wedges
5 sprigs fresh lemon thyme
3/4 cup Massel chicken style liquid stock
180g goat's cheese feta, crumbled
olive oil cooking spray
8 (110g each) turkey thigh chops

Method

Step 1 Preheat oven to 200°C/180°C fan-forced. Combine fennel, capsicum, onion, thyme and stock in a roasting pan. Season with salt and pepper. Cover pan tightly with foil. Roast for 45 to 50 minutes or until vegetables are tender. Remove foil. Roast for 10 to 15 minutes or until golden. Remove and discard thyme. Add feta. Toss to combine.
Step 2 Meanwhile, heat a barbecue plate or chargrill over high heat. Spray turkey with oil. Season with salt and pepper. Cook, in batches, for 3 to 5 minutes each side or until cooked through. Transfer to plates. Serve with fennel mixture.

Turkey chops with braised fennel

How to make Turkey chops with braised fennel

Ingredients

Method