Preserved lemon Chicken Tinga Bowl

Method

1. Start by prepping your corn tortillas, lime, cilantro so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Turn the heat up, add the chicken tinga, and cook until deeply browned and aromatic.
4. Fold in the lime and season generously; give everything a minute to come together.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a squeeze of lemon right before serving.
7. Plate it up while hot and pass extra at the table.