A delightful dish combining tender chicken thighs with aromatic fennel, enhanced with a blend of spices for a comforting meal.
Combine the turmeric, white pepper, black pepper, and salt with the olive oil in a mixing bowl.
Mixing the spices with the oil helps distribute the flavors evenly over the chicken.
Brush half of the spice mixture over the chicken thighs.
Ensure the chicken is evenly coated for consistent flavor.
Heat a sauté pan over medium heat and cook the chicken thighs for 15 minutes, turning occasionally.
Cook until the chicken is golden brown on all sides.
Trim and quarter the fennel bulbs.
Cut the fennel into equal-sized pieces for even cooking.
Add the fennel to the pan with the chicken and pour in half of the water.
Ensure the fennel pieces are in contact with the pan for better flavor absorption.
Brush the remaining spice mixture over the fennel and chicken.
This step enhances the flavor of the fennel.
Cover the pan and reduce the heat to low. Cook for 40 minutes, adding more water if needed.
Check occasionally to ensure the dish doesn't dry out.
Serve the chicken and fennel warm, garnished with fresh herbs if desired.
Fresh parsley or dill makes a great garnish for this dish.
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