1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon curry
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
3 tablespoons olive oil
4 chicken legs, with skin
4 chicken thighs with skin
4 chicken breasts, with skin
1 head fennel
2 large Spanish onions, cut into 1 inch chunks
1 carrot, peeled and cut into 1 inch chunks
3 parsnips, peeled and cut into 1 inch chunks
2 to 3 cups chicken broth
Moroccan Couscous, optional (see note)
Preparation
Preheat oven to 350 degrees F.
In a small bowl, mix the garlic powder, cayenne, cumin, coriander, curry,cinnamon and allspice. Set aside.
If the fennel came with the long fronds, cut them off and remove for garnish.Slice the fennel into 1 inch bias cut strips.
Season the chicken pieces on both sides with salt and black pepper.
Heat olive oil in a large frying pan over medium-high heat. Add the chickenpieces, skin side down, in batches. Sear until skin is nice and brown, try notto shake the pan too much.
Remove chicken to a baking dish or oven-to-table casserole dish. Sprinkle halfof the spice mixture on the chicken, rubbing it into the pieces.
Add the fennel, onion, carrots and parsnips to the pan. It should still haveolive oil in it plus some fat that the chicken pieces rendered. If necessary,add a drop of olive oil. Sauté and scrape up all of the browned bits from thebottom of the pan. Add the remaining spice mixture. Cook for 3 minutes, untilnice and shiny.
Surround the chicken with the vegetables. Add chicken broth to come halfway upon the chicken.
Bake covered for 1 hour.
Serve with Moroccan Couscous.
Note: For Moroccan Couscous, prepare a 10 ounce box of couscous as perdirections on box. Soak a cup of golden raisins in rum (or orange juice) whilethe chicken cooks. When ready to serve, toss the couscous with the drainedraisins, 1 cup of chopped green pitted olives and 1/2 cup chopped almonds.
