🫙 From the Spice Rack
Roast Chicken Thighs with Squash/Potato/Spinach "Risotto"
2 Tablespoons Fennel Seed 1 Teaspoon White Pepper 1 Teaspoon Coriander 1/2 Teaspoon Salt 4 Each Boneless Skinless Chicken Breast Halves 1/2 Cup Chicken Broth 2 Teaspoons Olive Oil
maineasy
Ingredients8 items
Ingredients
- 2Tablespoonfennel seed
- 1Teaspoonwhite pepper
- 1Teaspooncoriander
- 1/2Teaspoonsalt
- 4each boneless skinless chicken breast halves
- 1/2Cupchicken broth
- 2Teaspoonolive oil
- 5Clovegarlic
Directions
- 1
2 Tablespoons Fennel Seed 1 Teaspoon White Pepper 1 Teaspoon Coriander 1/2 Teaspoon Salt 4 Each Boneless Skinless Chicken Breast Halves 1/2
- 2
Toast fennel seeds in skillet over medium heat
- 3
Let cool, grind
- 4
Stir in pepper, coriander and salt
- 5
Season chicken with mixture
- 6
Place chicken in ovenproof skillet, and roast until cooked through, about 10 min
- 7
Heat olive oil in saucepan over medium-high heat
- 8
Add garlic, and cook until lightly browned