Monday, 11 April 2016

Chicken Thighs with Fennel and Chickpeas

I loved the lemoniness of this. Would definitely cut the fennel smaller next time though. The "wedges that don't fall apart" proved quite awkward to eat.

Chicken Thighs with Fennel and Chickpeas
Slightly adapted from Cook's Country April/May 2016
2 lbs. skinless, boneless chicken thighs
1 1/4 tsp. coarse sea salt
1 Tbsp. olive oil
1 large fennel bulb, cut into wedges (would core and slice next time)
3 Tbsp. garlic paste
juice of 1 lemon + 2 tsp. zest
1 1/2 tsp. coriander, ground (or 1 tsp. ground coriander)
1/2 tsp. red pepper flakes
1/2 c. dry white wine
2 (15 oz.) tins chickpeas, drained and rinsed
1 c. large, pitted, brine-cured green olives, cut in half
~2 c. broth (I used a mix of chicken and vegetable)
2 Tbsp. honey
2 Tbsp. fresh parsley, chopped
1 baguette, sliced

1. Season chicken with 1 tsp. salt and pepper. (Next time I might add a little cayenne as well.)
2. Heat oil in ovensafe skillet (we had to use a pot) over medium-high heat. Cook chicken until well-browned on one side (8-10 minutes). Transfer to a plate.
3. Reduce heat to medium. Add fennel and sprinkle with 1/4 tsp. salt. Cook, covered, until browned (3-5 minutes per side.)
4. Add garlic, lemon zest, coriander, and pepper flakes and cook, uncovered until fragrant (~1 minute).
5. Stir in wine. Cook until almost evaporated (2 minutes).
6. Stir in olives, broth, lemon juice, honey, and chickpeas and bring to a simmer. Nestle chicken into liquid.
7. Transfer to oven and bake, uncovered, until chicken registers 175F (~15 minutes).
8. Sprinkle with parsley and serve with baguette slices.

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