Olsson Recipes

WSJ 2023 serves 4 Bake 450º QED

INGREDIENTS

1 large fennel bulb

6 bone-in chicken thighs

3 TB olive oil

2 tsp turmeric

2 tsp fennel seeds, lightly crushed

2 tsp cumin seeds lightly crushed

salt & fresh ground pepper

2 C water

1 C jasmine rice

1/2 C Castelvetrano olives, crushed, pitted

1 juice 1 lemon

1/4 C chopped parsley

DIRECTIONS

1. Halve fennel bulb lengthwise, cut each half into 4 wedges
2. In large bowl, toss chicken, fennel and spices with olive oil
3. Large sheet pan lined with parchment paper. Spread fennel and chicken (skin side up) on pan.
4. Roast 15 min, remove fat (paper towels) or pour off rendered fat. Return to oven, roast 10-15 min more until skin crispy.
5. In pot on stove, bring 2 C water to boil, add 1C rice & 1 TB oil & pinch salt. Simmer until tender 15 min, let sit 10 min.
6. Remove chicken from oven, squeeze lemon over chicken, fennel etc. Garnish with chopped parsley. Serve with rice