Sprinkle chicken with salt and pepper to taste. Grind the fennel and mustard seeds in a mortar and pestle. Sprinkle freshly ground spices over chicken pieces.
In a large frying pan, heat olive oil over medium heat. Cook garlic in the olive oil, stirring frequently. Once the garlic begins to brown, place the chicken skin side down in the pan. Increase heat to high, and brown evenly. Reduce heat, and cover. Cook chicken until juices run clear and meat is tender.
This was ok. Not something that would tickle my tastebuds but we might have it down the road. Using the coffee grinder for the seeds was a must. An easy meal to prepare though. - 29 Sep 2008
This resipe has been a favourite of my family's since we found it last year. Even my picky 9 year old loves it. We can hardly get him to eat meat. I like to serve this with wild rice and winter squash. Very tasty, nutritious, and flavourful combination. - 29 Sep 2008