Ingredients
Spring Onions2 bunches
Olive Oilfor marinating
Kosher Saltfor seasoning
Hazelnuts1/2 cup toasted
Bell Peppers1 large
Garlic1 clove
Sherry Vinegar2 tbsp
Sweet Paprika1/2 tsp
Smoked Paprika1 tsp
Olive Oil1/2 cup extra virgin
Kosher Saltto taste
Chicken4 thighs, bone-in and skin-on
Fennel Seeds1 tsp
Fennel1 bulb, thinly sliced
Kalamata Olives1/2 cup
Garlic4 cloves
Chicken Stock1 cup
Lemonsjuice of 1
Kosher Saltto taste
Steps
- For the onions, preheat a grill over high heat. Trim the top 2 inches from onions. Place them on a rimmed baking sheet, drizzle with olive oil and season with kosher salt. Grill for 3-4 minutes per side. They should be evenly charred on all sides. Return spring onions to the baking sheet and cover tightly with plastic wrap. Let rest for 15 minutes before serving.
- For the romesco, place the hazelnuts into the bowl of a food processor. Pulse until they become a fine meal. Add all remaining ingredients to the processor and pulse until smooth. Season with salt to taste.
- For the chicken, preheat oven to 400°F. Place a castiron skillet or Dutch oven over medium-high heat. Pat dry the chicken thighs and season liberally with kosher salt. Arrange the chicken in the skillet skin-side down. Cook for 4-5 minutes or until the skin is crisp and golden brown. Flip the chicken and add the fennel seeds to the pan. Cook for 1 minute, until the seeds begin to give off their fragrance. Add the sliced fennel, olives, and garlic to the skillet, arranging them around the chicken thighs, and pour chicken stock and lemon juice into pan. Place in the oven and cook for 30 minutes.
- For assembly, I like to serve the spring onions intact, with a bowl of romesco on the side. To eat the onions you peel back the charred layers and dip the tender flesh into the romesco. Or, if you're like me, eat them whole, charred bits and all. Serve the chicken alongside because, let’s face it, the onions are the star here.
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