• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Cookbook
  • Media
  • Recipe Index
    • Recipes by Category
    • Cultural Recipe Index
  • Podcast
  • Contact
  • The Little Ferraro Kitchen
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
The Little Ferraro Kitchen

The Little Ferraro Kitchen

World Cuisine, Made Easy

  • Artichoke Tapenade with Chili Oil
    Artichoke Tapenade with Chili Oil

    The ultimate pantry recipe, artichoke tapenade is flavored with briny capers, sweet roasted bell peppers…

  • Tandoori-Style Chicken Burgers

    A simple recipe for today. It's Monday and this is usually my busiest day...but only…

  • Chicken chili verde is a delicious and simple Mexican stew full of chicken and beans and bright flavors of fresh lime and tomatillos.
    Chicken Chili Verde

    \\Chicken chili verde is a delicious and simple Mexican stew made full of chicken and…

Home » Olive Oil Braised Chicken with Citrus, Fennel and Turmeric

Olive Oil Braised Chicken with Citrus, Fennel and Turmeric

by Samantha · 13 Comments

Jump to Recipe Print Recipe

There is something so luxurious when cooking with Olive Oils from Spain. Ever since traveling to Spain last year (you know I can’t stop talking about that trip…please take me back!), we have been using nothing other than Olive Oils. We shipped a few bottles back, and a year and few months later, are still rejoicing in the abundance and using it in every dish possible.

You can say that certain flavors or lifestyles influence the way I cook or want to cook. I focus on world cuisine flavors, introducing myself to new flavors and ways of eating, but alas, the Mediterranean “diet” is the true focus of how Joe and I enjoy our meals. We crave bright flavors of citrus and herbs and often eat lighter proteins such as fish or chicken and always use Olive Oils from Spain in some part of the cooking process.
Olive Oil Braised Chicken with Citrus, Fennel and Turmeric via LittleFerraroKitchen.com

The Mediterranean Diet has been known to be one of the best “diets” to live by and has so many benefits, not only with it’s gorgeous flavors and ingredients, but health benefits as well. Such as lowering heart disease, increasing antioxidants and improving brain fuction (hello Omega’s!)  and can easily be introduced into every day cooking. For instance, swapping butter for Olive Oil, focusing on seasonal and fresh produce, including exotic and colorful spices for depth and enjoying good healthy fats, such as salmon and Olive Oil can all make a huge difference in the way we eat.

This recipe has been in my head for years but have been nervous about trying fennel for the first time. I’ve heard gorgeous stories of recipes using raw and cooked fennel, how it caramelizes when cooked and stays bright and crisp when left raw. But I couldn’t shake the horrid thoughts of forcing down black licorice as a kid and now 20 years later, haven’t tasted licorice since.  I have crazy thoughts, don’t I?

Olive Oil Braised Chicken with Citrus, Fennel and Turmeric via LittleFerraroKitchen.com

 

This gorgeous Olive Oil braised chicken exemplifies everything I love about the Mediterranean Diet. I start by marinating free range chicken in bright flavors of lemon zest, mustard and herbs and then braise it in a good amount of fruity Olive Oils from Spain. As the chicken browns, fennel and citrus slices are layered and an extra helping of fresh thyme from my garden.

I can’t even express how beautiful this olive oil braised chicken is. The full flavor of Olive Oils from Spain paired with a bit of the chickens fat created a luxurious liquid that kept the protein incredibly moist and full of intense flavors. This is truly a gorgeous golden feast and is superb with softened fennel and caramelized lemon slices. The thinner you cut the citrus, the easier the skin will soften and you can’t help but beg to chew on the sweet zest. Serve this Olive Oil braised chicken with your favorite rice dish and a side of thick yogurt.
Olive Oil Braised Chicken with Citrus, Fennel and Turmeric via LittleFerraroKitchen.com

To learn more about the Taste Our Lifestyle Campaign and more about the Mediterranean Diet, including history, facts and recipes, please visit their website here.

Also, the Taste our Lifestyle Campaign recently traveled the world with the Good life Embassy, sharing their passion for the Mediterranean Diet and Olive Oils of Spain all over the world!

 

Print Recipe
4 from 4 votes

Olive Oil Braised Chicken with Citrus, Fennel and Turmeric

Recipe slightly inspired by Jerusalem cookbook
Servings: 4 servings
Author: Samantha Ferraro

Ingredients

  • 2 chicken breasts
  • 3-4 chicken drumsticks
  • 2 Tb stone ground mustard
  • 2 garlic cloves chopped
  • ½ lemon zested and juiced
  • ½ orange zested and juiced
  • 1 tsp turmeric
  • Few sprigs of fresh thyme leaves removed + more for garnish
  • Salt and pepper to taste
  • 1 cup Olive Oil from Spain
  • 1 fennel bulb stems removed and cut into eighths
  • ½ lemon sliced thin
  • ½ orange sliced thin
  • 1 ½ cup chicken stock may need more if liquid reduces

Instructions

  • First, pat dry chicken pieces with a paper towel and add to a large bowl. Then add mustard, garlic, turmeric, orange and lemon zest and juice and thyme leaves and salt and pepper. Massage marinade all over the chicken and place in refrigerator for at least 20 minutes.
  • Pre-heat oven to 425 F
  • Next, heat a large cast iron skillet over medium heat and add Olive Oils from Spain. Carefully add chicken to the hot cast iron and sear on each side so the outside is a deep yellow brown color, about 3 minutes on each side.
  • Once seared, add the sliced fennel, orange and lemon slices and more thyme sprigs. Season with salt and pepper if necessary and add chicken stock. Bring to a boil and then reduce to a gentle simmer and then carefully place skillet in the oven and cook for about 25 minutes, or until chicken is fully cooked inside. As chicken cooks, use a ladle to spoon braising liquid over the chicken.
  • Once chicken is done, the sauce should have thickened and fennel and citrus tender. Allow to rest for 5 minute before cutting into chicken. Serve with Greek yogurt on the side, if desired.

Notes

This is a sponsored post, however all delicious opinions are my own.

Olive Oil Braised Chicken with Citrus, Fennel and Turmeric via LittleFerraroKitchen.com

You can also follow Olive Oils of Spain and the Taste Our Lifestyle campaign on:

Their Blog 

Facebook

­Twitter

­ Pinterest

Share
Pin98
Tweet
Email
103Shares

This post may contain amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission. As an Amazon Associate I earn from qualifying purchases. Filed Under: Chicken Recipes, Dinner, Mediterranean Recipes Tagged With: lemon

Weeknight Mediterranean Shopping List

Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

Previous Post: « Quinoa Breakfast Tacos
Next Post: Brisket Tacos with Pickled Onions + Being on the Radio »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. mila furman says

    April 3, 2015 at 11:15 am

    Your pictures are beautiful…and this dish just screams spring to me. I love a simple roasted chicken dish…could have it any day or any night 🙂

    Reply
    • Samantha says

      April 3, 2015 at 12:58 pm

      Thank you so much Mila…I agree..nothing better than a good roast chicken dish!

      Reply
  2. Allie @ Sweet Potato Bites says

    April 3, 2015 at 6:44 pm

    oooh I love this! I have the same aversion to black licorice so I hear you on the fennel thing…but I do love cooking with it.

    Reply
  3. Liz @ Floating Kitchen says

    April 19, 2015 at 12:17 pm

    Oh I am so in love with everything about this dish! Especially the whole oranges. I love cooking and baking with whole citrus and I think it’s something that totally under used. Beautiful photos!

    Reply
    • Samantha says

      April 19, 2015 at 11:03 pm

      Thank you so much Liz!! I LOVE cooking with citrus and citrus zest too…brings out such a gorgeous brightness! :))

      Reply
  4. Kaye says

    February 28, 2016 at 9:07 am

    I made your recipe last night. I only used 1/4 olive from Italy. Since it was a mild day in Upper Michigan, we cooked it on our grill which kept the mess outside. It was a beautiful looking dish and quite delicious! We will definitely make this recipe again. Thanks! I served it with a wild rice mix by Lundberg and a nice spinach and strawberry salad. I just bought some strawberries and the salad went well with this dish. Thanks!

    Reply
    • Samantha says

      March 1, 2016 at 9:36 am

      Hi Kaye! So glad you enjoyed it 🙂 I will have to try it on the grill next time! And I also love adding fruit to my salads…what a lovely meal you had!

      Reply
  5. Kaye says

    February 28, 2016 at 9:16 am

    P.S. I love Spain too but just went to Italy last spring and shipped home Italian olive oil. : )

    Reply
  6. artchee @ pangbenta.com says

    July 26, 2019 at 6:38 am

    5 stars
    I like chicken and I try to look for recipes that I haven’t tried yet. It’s a good thing I came across your post while I was searching because I’m a fan of turmeric as well.

    I like adding turmeric to my meals but I don’t like it tastes too much so I try to add it with other ingredients to hide its taste.

    I’ll go ahead and try your recipe and check. If it doesn’t taste too “turmericy,” I’ll definitely add it to my recipes list. Thanks for sharing this.

    Reply
  7. Tracey says

    January 6, 2021 at 10:08 am

    I’m trying this recipe tonight but don’t have stone ground mustard.. Could I subtitute Dijon mustard or dry mustard, and if so, how much? Thank you.

    Reply

Trackbacks

  1. seasonal produce guide for switzerland: june | Savormania says:
    June 5, 2015 at 1:04 am

    […] The Little Ferraro Kitchen: Olive braised chicken with citrus, fennel and turmeric […]

    Reply
  2. Superpower spice! Ways with Turmeric. | my empty plate says:
    October 16, 2015 at 8:44 am

    […] 9: Popping your own popcorn at home is really easy and takes far less time than you think. Making vegan cheese popcorn takes just about an extra 3 minutes, so that’s a real treat for all Vegans out there! By Veganfamilyrecipes.com 10: Olive Oil Braised Chicken with Citrus, Fennel and Turmeric. This gorgeous recipe exemplifies everything there is to love about the Mediterranean Diet. Marinate free range chicken in bright flavors of lemon zest, mustard and herbs and then braise it in a good amount of fruity Olive Oils from Spain. As the chicken browns, fennel and citrus slices are layered and an extra helping of fresh thyme from my garden. Gorgeous and Good for you! By Littleferrarokitchen.com […]

    Reply
  3. Produce of the Month Guide: Fennel - Flavor the Moments says:
    February 20, 2019 at 6:00 am

    […] Olive Oil Braised Chicken with Citrus, Fennel and Turmeric by The Little Ferraro Kitchen […]

    Reply

Primary Sidebar

Hi, I’m Samantha!

I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

Read More

Order My Cookbook!

The Weeknight Mediterranean Kitchen

Buy This Book Online
Buy from Amazon
Buy from Amazon Kindle
Buy from Barnes and Noble
Buy from IndieBound
The Weeknight Mediterranean Kitchen
Buy now!

Weeknight Mediterranean Shopping List

Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

The Little Ferraro Kitchen
**Vegetarian Stuffed Grape Leaves** Filled with ba **Vegetarian Stuffed Grape Leaves** Filled with basmati rice, chickpeas and loads of fresh herbs.⁠
⁠
One of the first recipes my mom taught me, was how to roll grape leaves. ⁠
⁠
And whatever stuffing you decide to add, I have a few tips to share. ⁠
* Jarred grape leaves are super briny, take them all out and rinse them very well. ⁠
* Separate each leaf (that was one of my moms biggest peeves).⁠
* Remove the hard stem before adding filling.⁠
*Each leaf has 2 sides, a shiny and dull side. Add filling to the full side, so shiny side is up for presentation. ⁠
⁠
What would you stuff grape leaves with?⁠
⁠
(For the complete recipe, click on the link in my profile and click on the photo!)
*Chicken Saltimbocca with Speck and Herbes de Prov *Chicken Saltimbocca with Speck and Herbes de Provence*⁠
⁠
Boy oh boy, do I have a weeknight chicken recipe for you!⁠
⁠
My version of saltimbocca takes a bit of French inspiration and in my (humble) opinion, has bolder flavors!. ⁠
⁠
Pounded chicken cutlets are seasoned with aromatic herbes de Provence and layered with basil and smoky speck, seared and finished in a light white wine sauce.⁠
⁠
Saltimbocca translates to 'jump in the mouth', which is exactly what these flavors will do. ⁠
⁠
**Recipe is live on the site, head to the link in my bio and click on the photo for the recipe!**⁠
⁠
⁠
⁠
*Homemade Preserved Lemons*⁠ ⁠ New on the site *Homemade Preserved Lemons*⁠
⁠
New on the site, is a step by step guide on making your own homemade preserved lemons with some recipe inspiration and tips.⁠
⁠
There is nothing like the aroma of preserved lemons. Citrusy, bright and floral.⁠
⁠
You just need two ingredients and about two weeks time. Then chop or slice up to use in so many things, such as tagine or preserved lemon compound butter for fish.  How good does that sound?⁠
⁠
How would you use preserved lemons?⁠
⁠
(For the recipe + tips, head to the link in my bio and click on the photo!)
*Herb and Citrus Roasted Salmon*⁠ ⁠ Oh hello t *Herb and Citrus Roasted Salmon*⁠
⁠
Oh hello there citrus season! Sure, you could take winters sunshine and bake it into a cake or curd, but there is something about citrus + salmon that never goes out of style. ⁠
⁠
Wild salmon filets are packed with a fresh herb "crust" and poached in a bright white wine lemon and olive oil marinade. ⁠
⁠
I've made this recipe with so many different variations...different herbs or with blood orange would be fantastic! ⁠
⁠
What would you make this citrus season?⁠
.⁠
.⁠
(For the citrus salmon recipe, head to the link in my bio and click on the photo!)⁠
⁠
*Braised Short Ribs with Red Wine*⁠ ⁠ What is *Braised Short Ribs with Red Wine*⁠
⁠
What is your favorite method of cooking? If I was left to one, it would be braised. ⁠
⁠
A good hard sear, then low and slow (preferably in red wine) for hours until the tough muscle fibers are forced to break down, soften and literally melt in your mouth. ⁠
⁠
A few herbs, some aromatics and then just let the braise do the rest of the work. ⁠
.⁠
.⁠
.⁠
(Head to the link in my bio and click on the photo to get this classic recipe!)
*Four Ingredient Lemon Herb Couscous*⁠ ⁠ Today *Four Ingredient Lemon Herb Couscous*⁠
⁠
Today, we're chatting about "back pocket recipes" as I'd like to call it. ⁠
⁠
Recipes that we all should know and can whip out at a moments notice. A few of mine are: creamy polenta, a bomb roast chicken and classic spaghetti and meatballs. ⁠
⁠
The other day, I shared my chicken tagine recipe and this simple lemon herb couscous would the perfect companion to those bold flavors. ⁠
⁠
What are you "back pocket recipes?"⁠
.⁠
.⁠
(Head to the link in my bio and click on the photo for the recipe, but really...just remember the 1:1.25 ratio and you're set!)
* Turkish Lentil Soup with Mint and Lemon*⁠ ⁠ * Turkish Lentil Soup with Mint and Lemon*⁠
⁠
When I think of Mediterranean cuisine, one of the first recipes that pops in my head is this robust lentil soup. ⁠
⁠
We were first introduced to this lentil soup in Istanbul and since, I have bright it to my  cooking classes, my site and in my book because everyone needs to experience how fantastic Turkish lentil soup is.⁠
⁠
Vegan and full of hearty grains such as rice, quinoa and lentils and flavored with smokey paprika and finished with fresh mint and bright lemon. This is what Mediterranean cooking is all about...bold, fresh flavors!⁠
.⁠
.⁠
.⁠
For the full recipe, head to the link in my bio and click on the photo!

Copyright © 2021 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved · Privacy Policy