INGREDIENTS:
6 bone-in, skin-on chicken thighs
2 1/2 tsp fennel seeds
6 garlic cloves
¼ cup + 2 tbsp extra virgin olive oil
1 large yellow onion, finely diced
1 ½ cups basmati rice, rinsed until water runs clear
1 head broccoli, cut into medium, even pieces
Kosher salt and cracked black pepper
Gremolata:
½ cup parsley, finely chopped
¼ cup cilantro, finely chopped (optional)
6 dates, pitted and finely chopped
1 lemon, zested and juiced
1 garlic clove, grated
½ cup olive oil
Salt to taste
DIRECTIONS:
Preheat your oven to 425°F. Grind the fennel seeds with 3 garlic cloves using a mortar and pestle, or chop them finely. Mix with 2 tbsps of olive oil and rub the mixture all over the chicken thighs. Season generously with kosher salt and cracked black pepper.
Heat 1/4 cup of evoo in a wide Dutch oven over medium heat. Once hot, add chicken, skin-side down, and sear for 10 minutes, allowing the skin to turn golden. Flip the chicken and sear the other side until golden around 5 minutes, then transfer to a plate.
In the same pot, add the diced onion and season with kosher salt and cracked black pepper. Sauté for 7-8 minutes until soft and lightly golden. Stir in the remaining garlic, either chopped or sliced and cook until fragrant. Add the rinsed rice and toast it for a couple of minutes, ensuring the grains are well coated in the onion mixture. Pour in 2 ½ cups of water, scraping the bottom of the pot to deglaze. Return the chicken to the pot, along with its juices, and bring everything to a boil. Cover with a lid and transfer to the oven for 15-20 minutes.
Remove the pot from the oven and when the rice has poofed up, nestle the broccoli pieces into the rice. Cover and bake for another 5 mins. Then, switch to broil for a few mins. And you’re done!
