Chicken with Fennel Recipe

• 1 Whole Chicken (cut into pieces and skinless)
• 1 kg Fennel Bulbs (cut into quarters)
• ¼ cup Olive Oil
• I medium Onion (sliced into rings)
• 1 medium Onion (finely chopped)
• 4 cloves Garlic (finely chopped)
• 1½ tsp Ginger
• Salt (to taste)
• 1 tsp Moroccan Yellow Colorant
• ½ tsp White Pepper
• ½ tsp Saffron Threads (crumbled)
• ½ tsp Fennel Seed (Saunf)
• ¼ tsp Ras El Hanout
• Pepper Powder (to taste)
• 1 cup Water
• Handful of Cilantro Sprigs (tied into a bouquet)
• 2 handfuls of Red Olives
• 1 Preserved Lemon (quartered and de-seed)

• Take chicken with chopped onion, garlic, ginger and spices in a large bowl. Combine well.
• Put ½ cup of olive oil at the bottom of a broad pot and scatter with sliced onion.
• Place the chicken, flesh side down, in the middle of the pot and surround with chopped onions.
• Take a cup of water in the bowl and add to the pot.
• Distribute the fennel bulbs around the perphery. Top up with cilantro and sprinkle remaining olive oil over it. Add on olives and preserved lemon.
• Cover the pot with lid and get to a boil on medium-high flame.
• Adjust the flame at medium-low and cook for 60 minutes, or until meat is cooked and gravy is condensed. Stir occasionally.
• Remove the cilantro from the meat and serve warm.