Marinate chicken 24 hours in advance
Toast the cumin seeds and the coriander seeds in a small fry pan for a few minutes until
the seeds release their aroma and are lightly browned. Grind them. In a small bowl,
combine the ground spices with the garlic, thyme, parsley, crumbled chili or harissa, and
Place the chicken in a large bowl or zip lock bag and sprinkle over the spice mixture and
toss the chicken and spices together.
Pre-Heat Oven at 350F
Brown the chicken with a little olive oil in a large frying pan. Then remove from pan,
season with salt and pepper and set in oven proof large Tagine, crock pot or what ever
you use to slow cook . Pour off most of the fat from the frying pan and add the onions,
fennel and bay leaves. Cook for 6 to 7 minutes, stirring often, until the vegetables are
lightly caramelized. Add the tomatoes and cook another 5 minutes, stirring and scrapping
with a wooden spoon. Add the sherry vinegar, white wine. Turn the heat up to high and
reduce by half. Add the chicken stock and bring to a boil.
Add the fennel mixture to the chicken. Cover well and cook in the oven for at least 1½
hour to 2½ hours. Make sure there is enough liquid to cook for a long time.
NOTE: I sometimes don’t brown the chicken and I found the taste to be great.