Source: dLife

Chicken breast simmered with onions and peppers and seasoned with toasted fennel seeds.

Servings

2 tsp fennel seed
2 whole chicken breast, raw , skinned and cut crosswise in half
1 tsp salt
0.12 tsp ground cayenne (red pepper)
1 tbsp olive oil
1 Onion, sweet, fresh , halved and sliced thin
2 oz garlic cloves, chopped , minced
1 large red bell peppers , seeded and sliced thin
1 large green bell peppers , seeded and sliced thin
0.25 cup cold water

1 Place fennel seeds in a nonstick Dutch oven over medium heat. Lightly toast seeds, shaking the pan occasionally, about 5 minutes.
2 Cool on a plate and place in a spice grinder to grind, set aside.
3 Season the chicken with the salt and cayenne.
4 Using the same Dutch oven, heat oil over medium heat, add chicken, and cook until lightly brown, about 3 minutes per side.
5 Remove from pan and place on a plate, set aside.
6 Return Dutch oven to stove and add onion and garlic. Cook, stirring often, until golden, about 10 minutes.
7 Stir in both red and green peppers, chicken, and water, bring to a boil.
8 Cover, lower heat, and simmer until thoroughly cooked, about 20 minutes.
9 Stir in the ground toasted fennel and serve.

If you don't have a spice grinder don't worry place fennel between 2 sheets of wax paper and crush with a meat mallet.