The Recipes

Spiced Chicken with Fennel and Olives

Happy April Fools' Day!  I was kind of thinking about posting something either from a fancy restaurant or something like fast food in honor of today, but I'll just give you something to make at the end of your day of playing pranks on all of your friends.

Spiced Chicken with Fennel and Olives


- 1 chicken breast
- 1/2 bulb fennel, sliced
- 1/4 c. olives, quartered
- 1 tsp. cayenne
- 1 T. coriander
- 1 T. cumin
- 1 tsp. ancho chili powder
- 1/2 c. chicken stock 
- helathy splash of white wine vinegar
- olive oil
- salt
- pepper
- handful of parsley picked for garnish

Preheat the oven to 350 degrees.

If you are using whole spices, toast them in a dry skillet, transfer to a spice grinder or mortar and pestle, and grind until they are fine.  Combine the cayenne, coriander, cumin, and chili powder.

Season the chicken with the spice mixture, really rubbing the blend into the chicken.  Season with salt and pepper.  Heat 1 T. of olive oil in an oven-proof skillet.  Add the chicken breast and cook it for 3-4 minutes per side, allowing a nice brown crust to develop.  Remove the chicken and set aside.

Add the fennel to the pan, season with salt, and let it cook for 5-6 minutes, or until soft.  Add the vinegar, scraping up any brown bits from the bottom.  Next, add the chicken stock.  Nestle the chicken back in the pan and scatter the olives around the chicken.  Transfer the pan to the oven and cook for 18-20 minutes.

Plate the chicken, fennel and olives.  Top with the parsley.