Chicken thighs with grapefruit and fennel salad

Ingredients:

• 8 small skinless, boneless chicken thighs (about 700 g)
• 2 tsp coriander seeds
• 2 teaspoons fennel seeds
• 8 slices of baguette
• 2 tbsp + 2 tsp extra-virgin olive oil
• 2 red grapefruits
• 1 small fennel root
• 1 cup fresh parsley
• 1/4 cup crumbled low-fat feta

Preparation:

1. Place a baking sheet on the bottom rack of the oven and preheat the oven to 450°F (245°C). Grind the coriander and fennel seeds coarsely in a spice grinder or crush them in a heavy skillet. Place the chicken in a large bowl and sprinkle with the spices, salt, pepper, and mix well.
2. Drizzle baguette slices with 1 tablespoon olive oil and season with salt and black pepper. Set aside.
3. Heat a large skillet over high heat; add 2 tablespoons olive oil. Add the chicken and cook until browned on the bottom, 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes.
4. Carefully arrange the baguette slices on the hot baking sheet. Place 1 chicken thigh on each baguette slice. Bake on the bottom rack until the chicken is cooked through and the baguette is golden brown and crispy on the bottom, 15 to 17 minutes.
5. Meanwhile, peel and membrane the grapefruit and place the segments in a bowl. Squeeze the membranes and add the remaining 1 tablespoon of olive oil. Trim and core the fennel root; finely chop the fennel and 1/4 cup of the herbs and add to the bowl along with the parsley. Sprinkle with 1/4 teaspoon of salt and freshly ground black pepper and toss well.
6. Divide the bread and chicken among plates. Place the grapefruit and fennel salad on top of the chicken and sprinkle with cheese.