This fennel seasoning has been a favorite in our house for a couple of years now. It's a very versatile seasoning that can be used for chicken or pork dishes. The recipe makes a large quantity and I usually split a batch with my mom, and I'll still have enough to last me a couple of months.
I found this sprouted rice/quinoa blend at Costco. I am in love! This pilaf recipe will work for any whole grain brown or white rice but cooking times will vary depending on variety (see cooking instructions on packaging for alternate times/liquid amounts).
Time management:
Rice 5 minute prep time and aprox 30 minutes cook time depending on variety
Chicken 10 minutes prep time 10 minutes cook time
Recommend making seasoning ahead of time
For the Fennel Seasoning:
Ingredients:
1 cup fennel seeds
3 Tbsp coriander seeds
2 Tbsp white peppercorns - I don't know where to find these so I use black ones
3 Tbsp Kosher salt
Directions:
Blend in spice grinder or blender to a fine powder. Store in airtight container. I buy my fennel in large quantities at Cash and Carry.
For the Chicken:
Ingredients:
2 chicken breasts, trimmed and pounded to 1/4 inch thickness, and halved
2 heaping Tbsp all purpose flour
fennel seasoning
olive oil
Directions:
In a heavy pan heat 1-2 Tbsp olive oil on medium high.
Dredge both sides of chicken breasts in flour.
Sprinkle one side of floured chicken liberally with fennel seasoning.
Place chicken in pan seasoned side down and sprinkle remaining side with more seasoning.
Cook 4-5 minutes per side until cooked through.
For the Rice
Ingredients:
1/4 cup slivered almonds
1/3 small yellow onion, diced
1 cup rice of your choice
Aprox 1 can chicken broth, see package for exact liquid portion
Olive oil
Directions:
Heat 2 Tbsp olive oil over medium heat.
Saute onions and almonds for 5 minutes.
Add rice and cook 1 minute more.
Add correct amount of chicken broth and bring to boil.
Cover and simmer over low heat according to cook time on rice packaging.
Fluff with fork before serving.
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