Chicken with Orange, Fennel, Olives, and Cinnamon

Season the chicken thighs with salt, black pepper, olive oil, and fresh thyme, and refrigerate overnight.

Wash and thinly slice the white part of the fennel bulb.

Wash, peel, and slice the onion into thin strips (julienne).

Peel and mince the garlic.

Heat the olive oil in a wide, large pan over high heat and cook the chicken pieces until browned.

Remove the chicken pieces from the pan and set aside.

Add the coriander seeds, fennel seeds, onion, fresh fennel, and salt to the pan and stir.

Add the garlic and let it sauté until fragrant.

Return the chicken pieces to the pan and cook for a few minutes.

Add the orange juice, red pepper flakes, green olives, cinnamon stick, and hot water to the pan.

Cook over medium heat with the lid partially covering the pan for 35 to 40 minutes.

Remove the lid, increase the heat, and add hot water to create a sauce.

Serve with rice and a slice of fresh orange.