Chicken Salad with Fennel Spice (Michael Chiarello) Recipe

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Chicken Salad with Fennel Spice (Michael Chiarello)
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Ingredients
12
Count
Nutrition
1109
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. Lay out the chicken, spreading out the parts as much as possible. Cover generously with 3 tablespoons of the fennel spice, rubbing it into the skin. Place a large pot over medium-high heat. When the pan is hot, add 6 tablespoons of the oil and heat to almost smoking. Add the chicken and brown on all sides, about 5 to 6 minutes per side. Add the celery, carrot, onion and bay leaves and sauté for a few minutes. Add 4 cups of water to the pot, or enough to cover the chicken. Bring to a gentle simmer and cook just until the chicken is almost fully cooked, about 40 minutes. Turn off the heat and cover and let cool. When pan has cooled, place in the fridge overnight.
  2. Lift out the cooled chicken and strain the stock, discarding the solids. Refrigerate or freeze the chicken stock for another use.
  3. Remove the skin and bones from the chicken. Shred the meat by hand into rough bite-size pieces.
  4. In a large bowl, combine the shredded chicken, celery heart, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, remaining 1 1/2 teaspoons Fennel Spice Rub, and salt and pepper, to taste. Add more oil, lemon juice, or Fennel Spice Rub, if desired. Add the basil and serve.
  5. Fennel Spice Rub:
  6. 1 cup fennel seeds
  7. 3 tablespoons coriander seeds
  8. 2 tablespoons white peppercorns
  9. 3 tablespoons kosher salt
  10. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
  11. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
  12. Yield: about 1 1/4 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1109.24 Kcal (4644 kJ)
Calories from fat 768.78 Kcal
% Daily Value*
Total Fat 85.42g 131%
Cholesterol 357.13mg 119%
Sodium 325.15mg 14%
Potassium 978.45mg 21%
Total Carbs 8.32g 3%
Sugars 1.76g 7%
Dietary Fiber 3.63g 15%
Protein 72.86g 146%
Vitamin C 18.7mg 31%
Vitamin A 0.2mg 6%
Iron 4.9mg 27%
Calcium 123.9mg 12%
Amount Per 100 g
Calories 216.69 Kcal (907 kJ)
Calories from fat 150.18 Kcal
% Daily Value*
Total Fat 16.69g 131%
Cholesterol 69.76mg 119%
Sodium 63.52mg 14%
Potassium 191.14mg 21%
Total Carbs 1.63g 3%
Sugars 0.34g 7%
Dietary Fiber 0.71g 15%
Protein 14.23g 146%
Vitamin C 3.6mg 31%
Iron 1mg 27%
Calcium 24.2mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.6
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Total Fat

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