Braised Slow Cooked Fennel and Cumin Chicken


photo by Jessica Gordon Ryan

Braised Fennel and Cumin Chicken
Print Recipe
Braised Fennel and Cumin Chicken
Print Recipe
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 3 cloves minced garlic
  • 1 tbsp fresh thyme
  • 2 tbsp chopped parsley
  • 1 tbsp chili flakes or harissa
  • 2 tsp paprika
Main Recipe
  • 8 chicken thighs deboned and skinned
  • 1 cup sliced yellow onions
  • 1 cup sliced fennel
  • 2 bay leaves
  • 2 cups tomatoes sauce
  • 2 tbsp sherry vinegar
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • 1/4 chopped parsley
  1. 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 paprika. Place the chicken in a large bowl or zip lock bag and sprinkle over the spice mixture and toss the chicken and spices together.
  2. 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.
Recipe Notes

Serve with  a date relish, saffron onions and lots of good bread.  A cous cous or a hearthy grain would compliment the dish.

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