8 Minute Meals: Braised Fennel and Cumin Chicken


(WTNH)-Chef Silvia Baldini demonstrated how to make a recipe from her partnership with meal delivery service RealEatsRealEats is a prepared meal subscription service that makes it quick and simple to eat real food. RealEats partners with well-known chefs to create healthy and delicious meals using local, never-processed, non-GMO ingredients, free from added hormones, antibiotics, preservatives or junk of any kind. Meals are vacuum-sealed in food-safe, recyclable pouches to lock in the freshness, flavor, and nutrients, then shipped directly from our kitchen to consumers weekly. Meals stay fresh for seven days when refrigerated, and can simply be reheated in a pot of boiling water, ready to eat in under 10 minutes. RealEats makes it easy to get vital nutrition from fresh ingredients without chopping, cooking or even cleaning up. It’s no longer necessary to decide between convenience, health, and taste. RealEats is real food made simple, without compromise.

To make this dish at home from scratch, here is Silvia’s original recipe:

Braised Fennel and Cumin Chicken

  • 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
  1. 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.
  2. 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

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