Braised chicken goes well with fennel and rosemary or tarragon. Better use of the hips and legs.
Ingredients - 4 servings
Ground cumin (cumin) 1 teaspoon
Paprika ½ teaspoon
Sea salt ½ tsp
Cayenne pepper ¼ teaspoon
Olive oil 2 tablespoons
Chicken fillet 700 grams
Fennel 2 pieces
Chicken broth 2 cups
Lemon juice 2 tablespoons
Olives, pitted 60 g
How to cook a chicken stew with fennel
1. In a small bowl, combine paprika, cumin, salt and cayenne pepper. Cut the chicken into small pieces and roll in spices.
2. Heat 1 spoon of olive oil in a frying pan over medium heat. Put the chicken and Brown the on all sides for 2 minutes. Transfer to a plate.
3. In the same pan, add the remaining butter and chopped into small pieces of fennel. Sauté until golden, about 5 minutes.
4. Return the chicken to the pan juices spun off. Add broth and lemon juice. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Then add the chopped olives into 4 parts. Cook for another 5 minutes, then add the coriander. Salt and pepper.
Braised chicken with fennel served hot. Separately serve fresh, hot from the oven, crispy bread.