Braised Chicken with Fennel and Olives

Main Dishes | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Braised Chicken with Fennel and Olives

Ingredients

Ground Cumin - 1 teaspoon
Paprika - ½ teaspoon
Ocean salt - ½ teaspoon
Cayenne Pepper - ¼ teaspoon
Olive Oil - 2 tablespoons
Skin-On Chicken Breasts - 24.7 oz
Fennel - 2 pieces
Chicken Broth - 17 fl oz
Meyer Lemon Juice - 2 tablespoons
Pitted olives - 2.1 oz
Cilantro - 2.5 oz

Step by Step guide

Step 1

In a small bowl, mix paprika, cumin, salt, and cayenne pepper. Cut the chicken into small pieces and coat in the spices.

Step 2

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken and brown on all sides for 2 minutes. Transfer to a plate.

Step 3

In the same skillet, add the remaining oil and chopped fennel. Sauté until golden brown, about 5 minutes.

Step 4

Return the chicken with its juices to the skillet. Add the broth and lemon juice. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Then add the quartered olives. Cook for another 5 minutes, then add cilantro. Season with salt and pepper.