adapted from Bon Appetit - January 2010

1 tablespoon cumin

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

4 bone in chicken breasts

2 tablespoons olive oil, divided

2 medium fennel bulbs (stalks trimmed, bulbs halved vertically, cut crosswise into 1/2 inch slices)

2 cups chicken broth

2 tablespoons lemon juice

1/2 cup pitted green olives, quartered lengthwise

1 cup coarsely chopped fresh cilantro

Mix cumin, paprika, salt and cayenne in a small bowl.  Heat 1 tablespoon oil in a large Dutch oven over medium high heat.  Add chicken; brown 5 minutes per side.  Transfer to a plate.  You can do this in batches.  

Add 1 tablespoon oil and fennel to the same pot.  Saute until golden in spots, 5 minutes.  Return chicken and juices to the pot.  Add broth and lemon juice.  Bring to a simmer, scraping up browned bits.  Cover, reduce heat to low, and cook until chicken is cooked through, 25 minutes.  Add olives.  Simmer until sauce thickens, 5 minutes.  Stir in cilantro.  Season with salt and pepper.