Braised Chicken Thighs with Fennel, Oranges, and Olives

Ingredients

  • 2 medium oranges

  • 4 tsp. fennel seeds 

  • 7-to 8-oz. skintess, bone-in chicken thighs, trimmed 

  • ¼ tsp salt

  • ¼ tsp. black pepper 

  • 1 Tbsp olive oil

  • 1 cup chopped onion

  • 4 cloves garlic, minced

  • ½ tsp. crushed red pepper 

  • 1 15-oz. can no-salt-added diced tomatoes, undrained

  • 1 bay leaf

  • 2 Tbsp. coarsely chopped pitted Kalamata olives

Directions

  1. Remove 2 tsp of zest and squeeze ½ cup juice from oranges. Place fennel seeds on a cutting board and crush with the bottom of a small saucepan. Sprinkle chicken with salt and black pepper. In a 10-inch skillet, heat oil over medium-high. Add chicken and cook 5 to 7 minutes or until browned, turning as needed. Transfer to a plate.

  2. In the same skillet, cook the onion 3 to 5 minutes or until softened and starting to brown, stirring frequently. Add garlic, crushed red pepper, and crushed fennel seeds, cook and stir for 30 to 60 seconds or until fragrant. Stir in orange juice and bring to a simmer: cook 1 minute. Stir in tomatoes and bay leaf, return to simmering. Cook for 1 minute, mashing tomatoes with a potato masher.

  3. Return chicken and accumulated juices to the skillet. Simmer, partially covered, 40 to 45 minutes or until chicken is done (at least 175° F). Remove and discard bay leaf. Stir in olives and zest. If desired, top with parsley.

Nutritional Info

Calories: 359 kcal

Fats: 17.3 g

Cholesterol: 80 mg

Sodium: 274 mg

Carbohydrates: 23.6 g

Proteins: 26.9 g

Potassium: 720 mg

Joanna Martin