Ingredients
1 1-pound package raw chicken sausage with fennel
1 1/2 cups coarsely ground coriander
2 medium onions, roughly chopped
3 fennel heads, roughly chopped, save fronds for garnish
3 ribs celery, roughly chopped
2 cups jasmin rice
4 cups chicken stock
Kosher salt and freshly ground black pepper to taste
Canola or grapeseed oil for cooking
Preparation
Preheat oven to 375 degrees. Remove sausage from casings and roll into balls. Place ground coriander in a pie plate and roll sausage balls in coriander. Place an oven-proof casserole over high heat, add oil to coat and sear sausage meatballs until dark golden brown and delicious, about 6-8 minutes. Remove sausage meatballs to a plate. In the same casserole, add the onions, fennel and celery and season. Sweat until softened and reduced in volume, about 5-10 minutes. Add rice and stir to combine. Add back the sausage meatballs and pour in chicken stock. Bring to a simmer, cover, and bake in oven for 35-45 minutes, until rice is cooked through. Let rest 15 minutes covered, garnish with fennel fronds and serve family style.
