Anise-Rubbed Roasted Chicken with Braised Fennel and Mushroom Couscous

CHICKEN

2 teaspoons anise seeds

1 teaspoon fennel seeds

1 teaspoon coriander seeds

10 black peppercorns

1 teaspoon olive oil

2 teaspoons finely minced garlic

2 free-range chickens, about 2 pounds each, skin removed

MUSHROOM COUSCOUS

1 1/2 tablespoons minced garlic

1/2 cup finely chopped onions

3/4 cup chopped crimini mushrooms or shiitake mushrooms

3/4 cup chopped oyster mushrooms

1 cup chopped shiitake mushrooms

2 1/2 cup Low-Sodium Chicken Stock

1/2 teaspoon minced fresh thyme

1/2 cup chopped fresh parsley

2 tablespoons minced fresh dill

1 box (10 ounces) couscous

BRAISED FENNEL

1 tablespoon minced garlic

1 tablespoon thinly sliced red onions

2 fennel bulbs cut finely into 1/8 inch thick slices

2 cups Low-Sodium Chicken Stock

1/4 cup rice wine vinegar

1 teaspoon sugar

Pinch of freshly ground white pepper

1 tomato, blanched, peeled, seeded, and julienne

2 tablespoons chopped fresh parsley

Directions:
Preheat the over to 375.° To prepare the chicken, place the anise, fennel, coriander, and peppercorns in a small nonstick sauté pan or dry heavy skillet. Toast over medium-low heat, shaking the pan occasionally, for 2 to 2 minutes, until fragrant. Transfer to a spice grinder and grind to a powder. Place in a mixing bowl, add the olive oil and garlic, and thoroughly combine. Rub the chickens with the spice rub until thoroughly covered. Place the chickens in a roasting pan, and wrap securely with aluminum foil. Transfer to the oven and roast for 35 minutes. Remove the foil, increase the heat to 425°, and cook for 15 minutes longer, or until lightly browned and cooked through. Remove the chickens from the oven and let rest for a few minutes before carving.

To prepare the fennel, heat a sauté pan coated with nonstick cooking spray. Add the garlic and onions and sauté over medium-high heat for 2 to 3 minutes. Add the fennel and sauté for 2 or 3 minutes longer, being careful not to let it burn. Add the stock, vinegar, sugar, and white pepper, reduce the heat to medium-low, and simmer for 15 minutes. Drain most of the liquid from the pan, leaving about 1 tablespoon. Stir in the tomato and parsley and sauté for 2 minutes. Keep warm.

While the fennel is cooking, prepare the couscous. Heat a saucepan coated with nonstick cooking spray, and add the garlic and onions. Sauté over medium heat for 1 minute. Add the mushrooms and sauté for 3 to 5 minutes longer, until the mushrooms have released most of their liquid. Add the stock, thyme, parsley, and dill, increase to medium-high, and simmer for 5 minutes. Sir in the couscous, remove the pan from the heat, and let stand for 5 minutes. Fluff with a fork before serving.

To serve, place a mound of the couscous at the top of each plate. Spoon the fennel in the center of each plate and arrange about 4 ounces of sliced chicken per serving so that it leans against the fennel.