Fried chicken with fennel, cinnamon, lemon and potatoes
4 servings
120 minutes
Fried chicken with fennel, cinnamon, lemon, and potatoes is a true gastronomic delight that combines aromatic spices, a crispy crust, and tender meat. This dish draws inspiration from European cuisine, where harmonious combinations of spices and fresh ingredients are traditionally used. The roasted chicken infused with warm notes of cinnamon, allspice, and coriander acquires a refined flavor while the roasted potatoes become soft and rich. Lemon adds a bright citrus freshness that highlights the depth of the meat's flavor. This dish is perfect for both a cozy family dinner and a festive feast. It is served with an aromatic sauce made from white wine and butter that gives it special tenderness. Simple to prepare, it turns an ordinary dinner into a celebration of taste.
1
Place the rack slightly below the middle of the oven and preheat the oven to 180°C.
2
Lightly roast the dill seeds, coriander, and peppercorns in a pan, then grind them in a mortar. Transfer to a small bowl and add cinnamon, salt, cayenne pepper, allspice, and chili powder.
- Dill seeds: 0.3 glass
- Coriander seeds: 1 teaspoon
- Black peppercorns: 1 teaspoon
- Cinnamon: 2 teaspoons
- Salt: 1 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Ground allspice: 0.3 teaspoon
- Chili powder: 1 teaspoon
3
Place the chicken in the pan and rub it with ½ tablespoon of oil and spices. In a large bowl, mix the potatoes with the remaining tablespoon of oil and spices, then transfer to the pan next to the chicken. Bake the chicken and potatoes for about 30 minutes, occasionally basting with liquid from the pan. Add lemon wedges and continue cooking for another 30 minutes. Transfer the cooked chicken to a work surface and let it rest for 15 minutes.
- Olive oil: 0.5 tablespoon
- Poussin (young chicken): 1 piece
- Red potatoes: 6 pieces
- Lemon: 3 pieces
4
Meanwhile, remove excess fat from the pan. Place it on the stove. Add wine and salt. Bring to a boil and cook until the liquid is reduced by half. Add butter.
- Dry white wine: 0.5 glass
- Salt: 1 teaspoon
- Butter: 1 tablespoon
5
Cut the chicken and serve with potatoes, sauce, and fried lemon halves. Drizzle lemon juice over the chicken.
- Poussin (young chicken): 1 piece
- Red potatoes: 6 pieces
- Lemon: 3 pieces
- Dry white wine: 0.5 glass
