Spring Chicken & Rice Skillet

Start by adding 2 teaspoons of salt, 1 teaspoon of pepper, 1 teaspoon of paprika, and 1 teaspoon of ground fennel seeds to a bowl. Generously season your chicken thighs with this mixture and let them sit for about 10-15 minutes. Preheat your oven to 375°F (190°C). Heat an oven-safe pan (like a cast-iron skillet) with a neutral oil over medium-high heat. Place the chicken thighs in the pan skin side down and cook for about 5-7 minutes until they’re well browned and crispy. Transfer the chicken to a plate. Rinse your rice. Reduce the heat to medium, add the rinsed rice to the pan, and stir until lightly golden. Then, add 2 cups of bone broth and bring to a simmer. You can add 1/2 teaspoon of salt here if desired. Add the frozen green peas and mix until well combined. Add a few lemon slices and set the browned chicken thighs on top of the rice mixture. Transfer the pan to the oven and cook for 20-25 minutes. While the chicken cooks, prepare your salad: add gem lettuce, sliced celery, thinly sliced fennel, walnuts, and dill to a bowl. Dress with olive oil, a few glugs of fish sauce, and white vinegar. Add salt and pepper to taste. Once the chicken is done, serve the rice and chicken on a plate along with the salad. Enjoy!