Chicken thighs with lemon, olives and fennel

Ingredients:

• 6 skinned and boned chicken thighs (700 g), cut in half
• 1.5 tsp ground coriander
• Salt and freshly ground black pepper
• 3 tbsp. l. olive oil
• 2 fennel bulbs, peeled and cut into 2.5cm pieces, 1/2 cup finely chopped fronds
• 2 leeks (white and light green parts); halve lengthwise, then cut each half into 2.5cm thick slices, rinse thoroughly
• 8 crushed garlic cloves
• 1/2 cup large pitted olives
• 1 lemon, quartered, then sliced
• 1 cup unsalted chicken broth
• Finely chopped fresh parsley for garnish

Preparation:

1. Season the chicken thighs with a teaspoon of ground coriander, 1/2 teaspoon of salt, and a pinch of pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Add the chicken and cook for 1-2 minutes per side; transfer to a plate.
2. Reduce heat to medium and add the remaining tablespoon olive oil, fennel pieces, leek, and garlic; season with the remaining 1/2 teaspoon coriander, 1/4 teaspoon salt, and a little pepper.
   
   Cook, stirring occasionally, for 3 minutes, until the vegetables have softened. Add the olives and lemon slices and cook for about 2 minutes, until the lemon begins to brown around the edges.
3. Return the chicken thighs to the pan and add the chicken broth. Bring to a boil. Cover and simmer for about 15 minutes, until the meat is tender.
   
   Remove the lid, increase the heat to medium-high, bring to a simmer, and cook for another 2-3 minutes until the sauce thickens. Stir in the fennel fronds. Garnish with parsley before serving.