Fennel stew

Braised chicken goes well with fennel and rosemary or tarragon. Better use your hips and legs..

Ingredients – 4 Servings

Ground cumin (zira) 1 teaspoon
Paprika ½ teaspoon
½ teaspoon sea salt
Cayenne pepper ¼ teaspoon
Olive oil 2 tablespoons
Chicken fillet 700 gr
Fennel 2 pieces
Chicken broth 2 cups
Lemon juice 2 tablespoons
Seedless olives 60 gr
Cilantro 70 gr

How to Cook Fennel Stew

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 tablespoon of olive oil in a pan over medium heat. Put the chicken on and brown for 2 minutes on all sides. Put on a plate.

3. Add the remaining oil and chopped fennel into the same pan. Pass golden until about 5 minutes.

4. Return the chicken with excreted juices to the pan. Add the broth and lemon juice. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Then add chopped olives into 4 parts. Cook for another 5 minutes, then add cilantro. Salt and pepper.

Hot chicken and fennel stew. Separately serve fresh, hot from the oven, crisp bread.

Bon Appetit!