Food & Wine

No snake, no soup, "only" chicken and rice

My new favorite chicken recipe. This came from a Wall Street Journal series called Slow Food, Fast. It only takes about 45 minutes from start to finish.

Here's how to make it - take chicken thighs with bone-in and skin-on - roll in a mix of cumin, tumeric, fennel seeds, salt and pepper. About 1-2 teaspoons of each. Place in a baking tray on parchment paper.

You're supposed to put 3 tablespoons of olive oil on at this time, but I forgot. It still tasted great and wasn't dry at all.

Cut a large bulb of fennel into 8 pieces, and place the pieces between the chicken. Heat oven to 450 (hot!) and put the tray in the upper half of the oven. Start a pot of water boiling for the rice.

Roast for 15 minutes. In the meantime crush 1/2-3/4 cup of Calvetrano olives, removing the pits. By now your water should be boiling, add the rice, turn down the heat and replace the lid.

Remove the tray from the oven, pour off and save any extra juices, then turn over the fennel pieces and toss in the olives. Put back in oven for another 15 minutes. The basmati or jasmine rice should be ready soon,

Remove the tray from the oven, and sprinkle everything with juice of a fresh lemon and garnish with top of the fennel and/or fresh parsley.

Serve on a platter surrounding a mound of rice, Reheat and pour the juices you saved over everything,

and serve with white wine and something to soak up the juices.

Our friends brought the wine, an Aussie Chard, but I didn't look at the label, I just drank it.

I had a fresh pomegranate so I used that too for garnish.

Cazalea

PS - the ingredients list

Large bulb of fennel

6 chicken thighs

1/2 cup olives, crushed

1 cup of basmati or jasmine rice, rinsed

3 tablespoons olive oil

2 teaspoons tumeric

2 teaspoons cumin seeds crushed

2 teaspoons fennel seeds crushed

salt and pepper

parsley to garnish

1 lemon (juice sprinkled on top)

PS - the wines

No snake, no soup, "only" chicken and rice

No snake, no soup, "only" chicken and rice

I love following your cooking show! Another great recipe that is easy and quick.

Thanks!

Looks spectacular. You look so peaceful chilling in the kitchen. Have a great week.

Aaah, I much prefer this recipe.

Very French, I think!

:)))

Looks great...

Thank you

Looks awesome...I love bread but am not a great baker...