I have written about my obsession with fennel before – but this month in Bon Appetit, they highlighted fennel in their At the Market section. I couldn’t have been more pleased – now I have lots of fennel recipes to try. I am starting to think on top of all the other positives I have highlighted – fennel is extremely versatile – you can sauté it, grill it, roast it – and also eat it raw! Ok, so maybe most vegetables are like that, but still – how many can you serve with eggs and have it taste great as well? One of the recipes was for a fennel and potato hash, and I just can’t wait to try it.
Directly from Bon Appetit: Fennel is an impressive source of vitamin C and other antioxidants. It’s rich in fiber and potassium. Anethole, the compound that gives fennel its singular flavor, has anti-inflammatory properties. And fennel is prized by herbalists for its ability to alleviate stomach cramps and other digestive distress.
Ok – so seems too good to be true? I am ready to go on an all fennel diet.
Fennel and olives is always a good combination – I made a fennel and olive salad with orange sections a few posts back, and I couldn’t get enough. This recipe was so simple to make – I just made a few adjustments from what was printed.
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper
- 6 skinless boneless chicken thighs (1 1/2 pounds)
- 2 tablespoons olive oil, divided
- 2 medium fennel bulbs, stalks trimmed, bulbs halved vertically, then cut crosswise into 1/2-inch slices
- 1 cup low-salt chicken broth
- 1 tablespoon fresh lemon juice
- 1/2 cup pitted brine-cured green olives, quartered lengthwise
- 1 cup coarsely chopped fresh cilantro
Mix cumin, paprika, salt, and cayenne in small bowl. Cut chicken crosswise into thirds. Toss in large bowl with spices.
Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; brown 2 minutes per side. Transfer to plate.
Add 1 tablespoon oil and fennel to same skillet. Sauté until golden in spots, 5 minutes. Return chicken and juices to skillet. Add broth and lemon juice. Bring to simmer, scraping up browned bits. Cover, reduce heat to low, and cook until chicken is cooked through, 15 minutes. Add olives. Simmer until sauce thickens, 10 minutes. Stir in cilantro. Season with salt and pepper.
For a printer-friendly version of this recipe, click here: Chicken Tagine with Fennel and Olives