TUSCAN CURRY CHICKEN WITH
 FENNEL & ALMONDS

SERVES 8 - 10

"This recipe is one recreated from ancient recipes of the Renaissance by my friend Chef Roberto Zanieri (aka Chef Jerry) for my "Let's Go Cook Italian" groups at the Villa Campestri in Tuscany.  The recipes in the Renaissance category on this blog remind us that during this era, Italy had not yet been introduced to foods from the New World, such as tomatoes and potatoes.  There was no form of refrigeration, so robust seasons were used to cover the flavors of  bad meat.  Today this dish offers an amazing savory curry".

4 VERY LARGE CHICKEN BREASTS (BONED & SKINNED)
2 OZ. UNSALTED BUTTER
3  LARGE FENNEL
2 TSP. SALT
3/4 CUP COARSE CHOPPED BLANCHED ALMONDS
UNSALTED CHICKEN OR VEGETABLE BROTH
SALT & BLACK PEPPER TO TASTE
1 PKG. OF .02 GRAMS POWDERED SAFFRON
TUSCAN CURRY

INGREDIENTS FOR TUSCAN CURRY:

½ TSP. CORIANDER SEED
1 TBS. JUNIPER BERRIES
2 PINCH’S CUMIN SEEDS
1/4 TSP. GROUND GINGER
PINCH DRIED RED PEPPER FLAKES
PINCH OF GROUND CINNAMON
PINCH SEA SALT
PINCH FENNEL SEED
2 WHOLE CLOVES

USING MORTAR & PESTLE OR SPICE GRINDER CRUSH TO A FINE POWDER.


CLEAN FENNEL AND REMOVE AND RETAIN GREENS.  REMOVE HARD LEAVE AND HARD CORE.  CHOP COARSELY AND SET ASIDE.

CHOP CHICKEN BREASTS INTO BITE SIZED “CHUNKS”.  DROP IN HOT BUTTER IN LARGE NON-TEFLON SKILLET AND SAUTE UNTIL SLIGHT PINK REMAINS ON MEAT.  SALT & PEPPER TO TASTE.

ADD CHOPPED FENNEL AND 1 CUP UNSALTED CHICKEN OR VEGETABLE BROTH AND 3/4 CUP ALMONDS AND SIMMER ON MEDIUM.

ADD TUSCAN CURRY POWDER AND SIMMER TO REDUCE.  DISSOLVE SAFFRON POWDER IN 1 ½ CUPS BROTH.

FINELY MINCE FENNEL GREENS AND ADD TO MIXTURE.  ADD 1 ½ CUPS BROTH WITH SAFFRON TO MIXTURE AND REDUCE AGAIN.

IF YOU RUN OUT OF BROTH YOU CAN USE WARM WATER AS NEEDED.  REDUCE UNTIL YOU HAVE A LIGHT SAUCE COATING YOUR MIXTURE AND THE CHICKEN IS VERY TENDER.