Chicken Fennel + Ouzo

Photo of a white low bowl with rice, broth, veggies and a chicken thigh. — Photo by PattyCooks.

Diet
[x] Flexitarian + Omnivore
[x] Vegan: Replace chicken + chicken broth with alt protein + veggie broth
[x] Vegetarian: Replace chicken + chicken broth with alt protein + veggie broth
[x] Pescatarian: Replace chicken + chicken broth with alt protein + veggie broth
[x] Gluten free
[O] Weight Maint
[O] Keto Diet
[x] Mediterranean
[x] Lectin Avoidance: consume antibiotic free, pastured raised chicken only, otherwise replace the chicken in this dish with alt protein.
[O] Oxalate Avoidance: fennel + seeds high
[x] Purine Avoidance: chicken in moderate, fennel low

Chicken Fennel + Ouzo

Braised chicken, with veggies, fennel and Ouzo. A tasty, brothy, rice dish.

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Course: Dinner

Cuisine: Greek

Keyword: braised chicken, Chicken and Fennel, Chicken sauced rice

Servings:

Calories: 384kcal

Author: Patty

Ingredients

Meat + Broth

6 Pieces Chicken thighs I used skinless, boneless
1 teaspoons kosher salt divided
1 teaspoon black pepper I used lemon pepper
2 tablespoons Avocado Oil
2 Cups Chicken stock Homemade is best

Rice

2 C Basmati Rice Need 4C cooked rice
1 Teaspoon Turmeric Add to rice for color

Veggies

1 Bulb Medium fennel Halved + thinly slice, save fronds
2 t Fennel seeds Crush in spice grinder to a powder
2 Zucchini Medium, halved + 1/2” sliced
1 Leeks Halved lengthwise and thinly slice complete leek
2 Carrots Orange, slice lenthwise into 4ths, then dice
2 Scallions Chop complete scallions (white + green)
2 Cloves Garlic thinly sliced
1/4 cup Ouzo

Toppings

1/2 C roughly chopped fresh tarragon Save ~2 leaves for serving as a topping
1 tablespoon roughly chopped fennel fronds Save ~1/4C for serving as a topping

Instructions

Mise en Place

Set up a veggie workstation, wash all the veggies well and chop. Set aside 1T chopped fennel fronds for topping.
Wash the herbs and chop. Set aside ~2 fennel leaves per dish as a topping.

Cook Rice

For a serving you want 2/3C rice per chicken thigh. So for six servings, we need 4C cooked, long grained white rice. After cooking, add turmeric to turn the rice yellow and impart some flavor. Set aside until ready to serve.

Prep Chicken Broth

If like me, you have frozen homemade chicken brroth ready to be used. At this time get the chiken broth out of the freezer and warm up in the microwave.

Cook Chicken

Meanwhile, season chicken thighs with salt and pepper. Heat oil in a cast iron skillet. Add the chicken thights and cook, untouched, 4 minutes per side. Then transfer chicken to a bowl or plate untill needed.

Cook Veggies

Add sliced fennel, carrots and leeks and cook for a couple of minutes. Add the Ouzo and scrape bottom of the pan to pick up any crusties. And mix around until the Ouzo is almost gone.
Then add garlic and cook for 1 minute. Then add the zuchinni and green onions, an additional pinch of salt and mix well.
At this point I add ost of the herbs and spices holding out some of the tarragon and fennel fronds, but all else is added to the dish.
Add the thighs (and any drippings) back inot the skillet, add the broth, cober and bring to a simmer. Cook until the chicken is thoroughly done, ~20 minutes.
Once done cooking, add the ground fennel seeds and mix well. Let sit in the pot for a couple of minutes before serving.

Serving

To serve, place 2/LC into a low bowl, add 1 though, and ~1C of veggies and broth. Top with some fresh tarragon leaves and a bit of fennel frond.

Nutrition