Citrus, garlic, and fennel join forces for an out-of-this-world brine. CaliforniaCitrusGrowers f52partner
In This RecipeToast and grind your spices: In a cast-iron pan , toast the fennel seeds, cumin seeds, and black pepper over medium heat, stirring often until fragrant, but not burnt or smoking. Grind the toasted spices in a mortar and pestle or in a spice grinder. We’ll use this spice mix throughout the recipe.
Remove your chicken from its packaging and dry with paper towels to remove any excess moisture. Turn the chicken breast-side down, and using a sharp pair of poultry shears, cut alongside one side of the spine to separate it from its ribs. Repeat on the other side of the spine to fully remove the spine. Flip your chicken breast-side up, and use the palm of your hand to press in the middle of the breast bone, flattening the chicken.
On a rimmed sheet pan, dress your fingerling potatoes and fennel wedges with 1 tablespoon extra-virgin olive oil, a large pinch of kosher salt, and a pinch of the spice mix. Toss to coat.
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