Instructions: Place the chicken thighs in a large saucepan and cover them with water. Bring to a boil, then reduce the heat to low and simmer until the chicken is almost cooked through, about 20 minutes. Remove the thighs from the pan and pat them dry with paper towels.

Fry the chicken in the oil over medium heat until its browned on all sides, about 5 minutes a side. Pour off the oil and add the soy sauce, lemon juice, coriander, cinnamon, pepper and fennel. Bring to a boil, reduce the heat and simmer the chicken, partly covered, until the meat is falling off the bone, about 1 hour.

This recipe yields 2 to 3 servings.

NOTES :

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