Coriander Fennel Chicken with PotatoesCourse: DinnerCuisine: AmericanDifficulty: Easy
I love this recipe and love the flavors. My kids loved it as well. So much flavor with warming spices without the heat. A friend shared this recipe and I tweaked it to work and I feel taste better. I serve it with couscous and toasted pistachios. It is always a requested dinner.
1 whole chicken
Kosher salt and fresh ground pepper
1 Tablespoon coriander seeds
1 Tablespoon fennel seeds
Zest of 1 orange, then quarter
1/4 cup extra virgin olive oil
1 Tablespoon red chile flakes
1 Tablespoon smoked paprika
3/4 cup chicken broth
1/2 cup beer or white wine
1 Tablespoon tomato paste
6 garlic cloves, crushed
2 lbs Yukon gold potatoes
1 bunch Italian parsley, chopped
- Preheat oven to roast 425. Remove chicken from refrigerator and place in a cast iron baking dish, I use a Le Creuset casserole pan. Set aside.
- In a spice grinder or mortar and pestle, grind the fennel and coriander. Transfer to a small bowl, add orange zest, oil, red pepper flakes, and paprika with a lg pinch of salt. Mix well. With gloves on, rub all over the chicken and inside the cavity. Take the sliced oranges and place in the cavity.
- Whisk broth, beer or wine and tomato paste in a bowl and then pour around chicken. Add the garlic cloves.
- While the chicken cooks, boil the potatoes for about 15-20 minutes until tender. Remove from the water and place in a baking dish.
- When the chicken is done, remove from the oven. Place a sieve over a small saucepan and carefully pour the liquid through the sieve. Cover chicken loosely with foil. Place the saucepan over medium low heat and bring to a simmer. Allow to simmer 5 minutes then season with salt and pepper before pouring some over the potatoes. Reserve some of the liquid to spoon over plate before serving. Place potatoes in oven and finish cooking while chicken rests.
- Allow chicken to rest about 12 minutes and then carve and serve with potatoes, spoon sauce over both and garnish with fresh chopped parsley.
- This makes excellent leftovers and can even be made 1 day ahead. When i do it ahead, I place the chicken back in the baking dish with the potatoes and pour all the sauce over. Cover with foil to reheat and carve and serve with fresh parsley.