Chicken and Quinoa with Fennel and Mushrooms

1 pack chicken legs, cut into thighs and drumsticks 

2 tbsp oil 

1 onion, diced 

3 cloves garlic, grated 

1 large bulb of fennel, sliced 

1 package mushrooms, sliced (about 2 cups) a like a good mix 

Zest and juice of 2 oranges, divided 

1 cup quinoa, rinsed 

1 ½ cups broth 

Salt and pepper to taste 

2 tbsp dill, chopped

2 tbsp mint, chopped 

Optional: Fennel slaw

1 fennel sliced paper thin (core removed)

1 tbsp honey 

2 tbsp apple cider vinegar 

1 shallot, sliced paper thin

Juice of 1 orange 

3 tbsp olive oil 

Salt and pepper to taste  

Season the chicken with salt and pepper and pat dry. Sear chicken until browned over medium heat for 2-3 minutes per side until browned. 

Remove from the pan and set aside. 

Heat the oil in the pan and add the onions, saute until golden (6-8 minutes) 

Add the garlic and fennel and caramelize for another 5 minutes. 

Add mushroom and saute another 3-5 minutes until just tender 

Add the quinoa and zest and juice of one of the oranges. Toast for a minute before adding the broth to cover the quinoa and vegetables. 

Add in the chicken pieces once again skin side up. Cover and cook on low for 25-30 minutes. Turn off the heat and allow it to rest for 10 minutes before uncovering. If you prefer crispy skin you can broil for 2-3 minutes on high about 6-8 inches from the flame. 

Sprinkle it with salt, pepper and add the remaining orange zest and juice on top. Add the chopped dill and mint and serve warm. 

Mix the ingredients for the slaw and serve on top of the chicken if desired.