Chicken 2 ways: fennel-based and Spanish style

Of the animal proteins, chicken is hands down the most crowd-pleasing, since it can take on many flavours. Try these vastly different yet oh-so-tasty recipes.

Tender and full-flavoured chicken thighs taste excellent in casseroles — especially when teamed with sweet apricots and fennel that have been scented with cumin and coriander.

Prep time 15 min

Cook time 50 min

Serves 4

• 30 ml (2 tbsp) canola oil
• 8 chicken thighs (about 500 g/1 lb)
• 1 onion, sliced
• 2 garlic cloves, chopped
• 10 ml (2 tsp) ground cumin
• 10 ml (2 tsp) ground coriander
• 300 ml (1 1/4 c) reduced-sodium chicken broth
• 3 carrots, halved crosswise, then each half cut into 6 to 8 thick fingers
• 1 bulb of fennel, halved lengthwise then cut crosswise into slices
• 5 apricots, pitted and quartered
• Salt and freshly ground black pepper
• Chopped fennel leaves from the bulb

1. Heat the oil in a large nonstick skillet and sauté the chicken, turning occasionally, until golden brown all over, five to 10 minutes. Remove from the pan.
2. Add the onion and garlic to the pan and sauté until soft and golden, about five minutes.
3. Stir in the cumin and coriander. Fry for one minute, then add the broth.
4. Return the chicken to the pan together with the carrots and fennel. Bring to a boil. Stir well, then reduce the heat, cover and simmer gently until the chicken is tender, about 30 minutes. Remove the lid. If there is too much liquid, boil to reduce it slightly.
5. Add the apricots to the casserole and stir gently to mix. Simmer over low heat until they soften, five minutes longer.
6. Season with the salt and pepper, to taste. Sprinkle with the fennel leaves and serve.

If ripe apricots aren't available, use one can (450 grams/15 ounces) apricot halves in natural juice, drained and cut in half. To round out the meal, serve the chicken with saffron rice.

Salty black olives, sweet peppers, spicy chorizo sausage and white wine make plain old chicken brand new again. The hint of smoke in the chorizo bolsters the dark taste of chicken thighs. Serve with rice or crusty bread to soak up the juices.

Prep time15 min

Cook time 30 min

Serves 4

• 30 ml (2tbsp) olive oil
• 8 skinless, boneless chicken thighs, halved
• 1 red onion, thinly sliced
• 1 red pepper, seeded and sliced
• 1 yellow pepper, seeded and sliced
• 1 garlic clove, crushed
• 1 can (540 g/19oz) chopped tomatoes (with juice)
• 150 ml (2/3c) dry white wine
• 15 ml (1tbsp) paprika
• 75 g (3oz) chorizo sausage, cut into thick slices
• 30 ml (2tbsp) pitted black olives (preferably oil-cured), halved
• Salt and freshly ground black pepper
• Parsley, rinsed, dried, and chopped

If you can't find Spanish chorizo, a ready-to-eat smoked sausage, use Mexican chorizo or Cajun andouille sausage, but cook the sausage in the pan along with the chicken. You could also use spicy smoked kielbasa or hot Italian sausage the same way.