Tomato-Fennel Chicken Thighs with Cauliflower and Olives
"The mixture of cayenne pepper, fennel seeds, garlic and kalamata olives give this chicken and cauliflower dish a distinct savory flavor with a bit of heat. Serve on its own or over pasta or rice...."
INGREDIENTS
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8 chicken thighs, boneless and skinless
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2 tablespoons olive oil
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8 cloves garlic, thinly sliced
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1 cup dry white wine, divided
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1 28-ounce can tomatoes, crushed
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1 cup chicken broth
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1 teaspoon fennel seeds
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1/4 teaspoon cayenne pepper
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1 teaspoon sun-dried tomatoes, minced
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1 lemon, grated for zest
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1 cup kalamata olives, pitted
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1/4 teaspoon salt
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1/8 teaspoon pepper
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4 cups cauliflower florets
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1 tablespoon parsley, chopped
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