Chicken Thighs With Grapefruit Fennel Salad Recipes

CHICKEN THIGHS WITH GRAPEFRUIT-FENNEL SALAD

Steps:

• Place a baking sheet on the bottom oven rack and preheat to 475 degrees F. Coarsely grind the coriander and fennel seeds in a spice grinder or crush with a heavy skillet. Put the chicken in a large bowl and sprinkle with the spices; season with salt and pepper and toss well.
• Drizzle the baguette slices with 1 tablespoon olive oil and season with salt and pepper. Set aside.
• Heat a large skillet over high heat; add 2 teaspoons olive oil. Add the chicken and cook until browned on the bottom, 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes.
• Carefully arrange the baguette slices on the hot baking sheet. Put 1 chicken thigh on each baguette slice. Roast on the bottom rack until the chicken is cooked through and the baguette is browned and crisp on the bottom, 15 to 17 minutes.
• Meanwhile, peel the grapefruits with a paring knife; cut out the segments and transfer to a bowl. Squeeze in the juices from the membranes and add the remaining 1 tablespoon olive oil. Trim and core the fennel; finely chop the fennel bulb and 1/4 cup fronds and add to the bowl along with the parsley. Season with 1/4 teaspoon salt and a few grinds of pepper and toss well.
• Divide the bread and chicken among plates. Spoon the grapefruit-fennel salad over the chicken and top with the cheese.

GRAPEFRUIT-FENNEL SALAD

Steps:

• Add the avocado, fennel, and grapefruit segments to a large bowl. Toss with olive oil and season with salt and pepper. Place onto platter and top with parsley. Serve with grilled shrimp, if desired.

BRAISED CHICKEN THIGHS WITH CARAMELIZED FENNEL & LEEKS

Steps:

• Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée.
• Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
• clean and thinly slice leaks.
• Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
• Stir fennel seeds into skillet and cook for 30 seconds. Add the sliced fennel, leeks and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
• Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice.
• Serve chicken and vegetables topped with generous dollops of the fennel frond purée.