Usuba
Chicken with fennel and olives in spicy sauce
Tender chicken fillet stewed with aromatic fennel and salted olives. The dish is seasoned with cumin, paprika, and cayenne pepper, finished with fresh cilantro and lemon juice. It turns out juicy, fragrant, and cooks quickly.
- Total
- 30 min
- Standard serving
- 474.8 g
Ingredients
Total 11
Instructions
- 1
Step 1
In a bowl, mix ground cumin, paprika, sea salt, and cayenne pepper.
Cut the chicken fillet into small pieces and coat with the spice mixture on all sides.
- 2
Step 2
Heat half of the olive oil in a pan over medium heat.
Lay out the chicken and brown it on all sides for 2 minutes each. Transfer to a plate.
- 3
Step 3
Add the remaining oil and fennel cut into small pieces to the same pan.
Sauté the fennel until golden brown for about 5 minutes.
- 4
Step 4
Return the chicken with the released juices to the pan. Add chicken broth and lemon juice.
Bring to a boil, cover with a lid, reduce heat and simmer for 15 minutes.
Add pitted olives, cut into 4 pieces. Cook for another 5 minutes.
Remove from heat, add fresh cilantro. Salt and pepper to taste.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
