Serves 4

ICT Reset: Suits 2 to 4 

Ingredients

• 1 bunch flat leaf parsley, chopped
• 1 leek, white part, sliced
• 2 carrots, sliced
• 2 baby fennel bulbs, trimmed and cut into 3cm pieces
• 1 tbsp oil
• 500g chicken thigh fillets, cut into 1cm pieces
• 1 teaspoon fennel seeds
• 1L stock of your choice
• 1 zucchini, finely sliced

Method

1. Chop the parsley, transfer to a bowl and set aside.
2. Chop the leek, carrot and fennel bulb. Add to a saucepan with the oil and cook for 20 minutes (or until soft).
3. Add the chicken, fennel seeds and 1L stock. Cover and cook on low for 20 minutes (or until cooked).
4. Add the zucchini and reserved parsley and cook for a further 2 minutes and serve hot.

For those with a Thermomix:

1. Chop the parsley for 5 seconds/speed 5 – set aside.
2. Chop the leek, carrot and fennel bulb for 5 seconds/speed 5 – scrape down bowl. Add the oil and cook for 10 minutes/100°C/speed 1.
3. Add the chicken, fennel seeds and 1L stock and cook for 20 minutes/100°C/reverse stir/speed 2.
4. Add the zucchini and reserved parsley and mix for 20 seconds/reversestir/speed 2.
5. Leave to stand, covered for 3 minutes and serve hot.