Toss the chicken thighs in a bowl with the olive oil and first 6 spices. Set aside.
In a large skillet, heat the butter over medium high heat. Brown the chicken in the butter on all sides and remove to a clean bowl.
Turn down the heat under the pan to low and add the onions and fennel. Sauté the vegetables until soft, stirring often, about 15 minutes.
Cut the orange in half and squeeze the juice from both halves into the pan. Cut one half into 6 pieces and add to the pan along with the bay leaves, salt, olives and chicken stock. Return the chicken to the pan, cover and cook over low heat for about 45 minutes. Chicken should easily pull away from the bone.
Turn off the heat under the skillet. Remove the orange pieces.
Ladle all the stock into a fat separator pitcher or regular measuring cup (try not to include any solids).
Allow the stock to sit until the fat rises to the top, then carefully pour the stock back into the pan leaving the fat behind. At this point the chicken can sit and be reheated later or served right away.
Just before serving, sprinkle the parsley on top. Serve with basmati rice or couscous.
Note: This recipe can easily be doubled or tripled for a crowd. Cook in 1 large or 2 medium sized pans.
Recipe by Jane O'Riordan