photo by Jessica Gordon Ryan
Ingredients
Marinade
- 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
Servings:
Instructions
- 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.
- 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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