Skillet Chicken with Tomato, Fennel & Olives

1 small red onion, thinly sliced

1 bulb of fennel, thinly sliced

olive oil

1 teaspoon crushed red pepper flakes

1 teaspoon fennel seeds

1 pinch of ground cinnamon

8 chicken thighs or legs

1 can plum tomatoes

2 fresh bay leaves

2 fresh tomatoes, chopped

8 black olives, pitted & chopped

couscous for serving

Heat 1 tablespoon of oil in a large pan, add the onions and fennel, along with the crushed red peper, fennel seeds and cinnamon. Cook slowly for 10 until the vegetables are soft.

Heat 1tablespoon of oil in another large frying pan, add the chicken and brown on all sides. Place them in the pan with the vegetables when they are browned.

Add the bay leaf, fresh and canned tomatoes, & olives.

Season with salt and allow to simmer for 25 to 30 minutes, or until the chicken starts to fall off the bone and the sauce has thickened and reduced.

In the meantime, prepare the couscous according to the package directions. Place the chicken over prepared couscous on a large platter and serve.

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