Chicken thighs with lemon, olives and fennel
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 430, total fat 22 G., saturated fats G., proteins 37 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 430, total fat 22 G., saturated fats G., proteins 37 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.
Chicken thighs with lemon, olives and fennel - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 skinned and boned chicken thighs (700 g), cut in half
- 1.5 tsp ground coriander
- Salt and freshly ground black pepper
- 3 tbsp. l. olive oil
- 2 fennel bulbs, peeled and cut into 2.5cm pieces, 1/2 cup finely chopped fronds
- 2 leeks (white and light green parts); cut in half lengthwise, then cut each half into 2.5 cm thick slices, rinse thoroughly
- 8 crushed garlic cloves
- 1/2 cup large pitted olives
- 1 lemon, quartered, then sliced
- 1 cup unsalted chicken broth
- Finely chopped fresh parsley for garnish
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Cooking the dish according to the recipe:
- Season the chicken thighs with a teaspoon of ground coriander, 1/2 teaspoon of salt, and a pinch of pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Add the chicken and cook for 1-2 minutes per side; transfer to a plate.
- Reduce heat to medium and add the remaining tablespoon olive oil, fennel pieces, leek, and garlic; season with the remaining 1/2 teaspoon coriander, 1/4 teaspoon salt, and a little pepper.
Cook, stirring occasionally, for 3 minutes, until the vegetables have softened. Add the olives and lemon slices and cook for about 2 minutes, until the lemon begins to brown around the edges. - Return the chicken thighs to the pan and add the chicken broth. Bring to a boil. Cover and simmer for about 15 minutes, until the meat is tender.
Remove the lid, increase the heat to medium-high, bring to a simmer, and cook for another 2-3 minutes until the sauce thickens. Stir in the fennel fronds. Garnish with parsley before serving.
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