Directions

1. 1

   Pat the chicken thighs and drumsticks dry with paper towels and season generously with salt and cracked black pepper on both sides.

2. 2

   Heat the extra virgin olive oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Once shimmering, carefully add the chicken pieces and brown them for 4–5 minutes per side until golden. Work in batches if needed to avoid overcrowding. Remove the browned chicken to a plate and set aside.

3. 3

   In the same pan, add the chopped fennel and cook for 5 minutes, stirring occasionally, until it begins to soften and lightly caramelize.

4. 4

   Stir in the crushed garlic and smoked paprika, cooking for about 1 minute until fragrant. Ensure the paprika does not burn by adjusting the heat if necessary.

5. 5

   Pour in the chicken stock, scraping the bottom of the pan with a wooden spoon to release any browned bits. Return the browned chicken pieces to the pan, nestling them among the fennel.

6. 6

   Bring the liquid to a simmer, then reduce heat to medium-low. Cover and cook for 25–30 minutes until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh, and the meat is very tender.

7. 7

   Gently stir in the drained and rinsed chickpeas, then pour in the pouring cream. Stir to combine and cook uncovered for an additional 5–8 minutes until the cream is fully incorporated and the sauce is velvety.

8. 8

   Taste and adjust the seasoning with additional salt and cracked black pepper as needed.

9. 9

   Divide the chicken, chickpeas, and fennel among four serving bowls, ladle the creamy paprika sauce over the top, and garnish with fresh oregano leaves and a sprinkle of dukkah.