1 tbsp fennel seeds
4 chicken breast fillets,
2 tbsp olive oil
½ tsp chilli flakes
2 small fennel bulbs, thickly sliced, fronds reserved
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
4 corn cobs, kernels removed
¾ cup chicken stock
½ cup cream
To make creamed corn, heat oil in a large saucepan over medium heat. Add onion; cook, stirring, 8-10 minutes or until soft. Add garlic and corn; cook 1 minute or until fragrant. Add stock and cream; simmer, partially covered, 10 minutes or until corn is tender.
Cool slightly then transfer to a food processor and process until smooth. Season, return to a clean saucepan and keep warm.
Preheat a lightly greased chargrill plate over medium high heat. Pound fennel seeds in a mortar until roughly crushed. Drizzle chicken with half the oil then sprinkle with combined fennel seeds and chilli flakes. Season.
Cook chicken, turning, 6 minutes or until browned and cooked through. Transfer to a plate and set aside, covered, to rest.
Drizzle fennel with remaining oil, season.
Chargrill fennel, turning, 3-4 minutes per side or until lightly charred and tender.
Serve chicken and fennel with creamed corn. Sprinkle with reserved fennel fronds.