Monday, September 16, 2013

Pan Roasted Chicken Thighs with Fennel and Olives

With fall right around the corner, we soon reach a point where you have to get a little creative with seasonal ingredients. This week I wanted to cook with an ingredient that not many people know how to use (or would choose to use): fennel.

When eaten raw, fennel bulbs have a licorice-like flavor. When sautéed or roasted, they take on a sweet flavor, which is my favorite way to eat it. You can add the stalks to vegetable stocks for added flavor. Also, you can add the fennel fronds (the fluffy dill-looking tops) to salads.

Here is a great way to try fennel. This dish is super fresh and it only uses one pot!


Pan Roasted Chicken Thighs with Fennel and Olives
Serves 6

All you need:
1 tablespoon cumin
1/2 tablespoon paprika
1/2 tablespoon coarse sea salt
1/2 tablespoon minced garlic
1/2 teaspoon cayenne pepper
6 boneless, skinless chicken thighs
2 tablespoons olive oil
2 fennel bulbs
2 1/2 cups reduced sodium chicken broth
Juice of 2 lemons
1/2 cup green olives
1/2 bunch fresh cilantro, coarsely chopped

All you do:
1. Combine spices in a small bowl.

2. Place chicken thighs in a large bowl. Sprinkle seasonings over and toss until chicken is well coated.

3. In a large pot, heat 1 tablespoon olive oil over medium high heat. Add chicken and cook for 3 minutes on each side. Transfer to a plate.

4. Cut stalks from fennel. Then, cut fennel in half, remove the core and slice thin.

5. Heat 1 additional tablespoon of olive oil in the pot. Add fennel and cook until slightly golden, about 5 minutes.

6. Add chicken broth and fresh lemon juice. Add chicken thighs back in, cover the pot and simmer for 10 minutes.

7. Add olives and simmer for 3-5 minutes longer, or until sauce is slightly thickened.

8. Finish with fresh cilantro and serve.

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