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Orange & Chili Pepper-Braised Fennel

24 faves
Nutrition per serving    (USDA % daily values)
CAL
381
FAT
45%
CHOL
8%
SOD
6%

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Ingredients for 4 servings

2 cups freshly squeezed orange juice, strained (from about 4 pounds or 8 large oranges)

2 whole fennel bulbs (about 1 ½ pounds total), trimmed

2 tablespoons olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper

3 cloves of garlic, peeled and thinly sliced

¾ to 1 teaspoon crushed dried hot chilies (such as thai chilies or red chili flakes)

6 sprigs of fresh thyme

2 tablespoons unsalted butter

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