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1
To make the chicken, preheat the oven to 450 degrees.
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2
Heat a small skillet over medium heat.
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3
Add the fennel seeds and cook, stirring constantly until toasted, about 30 seconds.
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4
Let cool and grind in a spice grinder.
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5
Place in a small bowl and stir in the pepper, coriander and salt.
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6
Set aside 1 teaspoon of the mixture.
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7
Season the chicken on both sides with the remaining spice mixture.
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8
Melt the butter in a large ovenproof skillet, add the chicken and roast until the chicken is cooked through, about 10 minutes per side.
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9
Meanwhile, to make the risotto, heat the olive oil in a medium-size saucepan over medium-high heat.
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10
Add the garlic and cook until lightly browned.
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11
Add the potatoes, thyme and wine.
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12
Lower the heat to medium and cook, stirring constantly, until the wine has been absorbed, about 7 minutes.
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13
Add the squash and 3/4 cup of the chicken broth and cook, stirring, until the broth is absorbed, adding up to 3/4 cup more as needed until the vegetables are tender.
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14
This will take about 30 minutes altogether.
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15
Stir in the spinach leaves and Parmesan.
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16
Remove from heat and season with salt.
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17
Remove the chicken from the pan and pour off the excess butter.
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18
Add the 1/2 cup chicken broth and place over medium heat.
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19
Cook until reduced to 2 tablespoons, about 4 minutes.
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20
Stir into the risotto.
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21
Dust the rim of a small platter with the reserved spice mixture and arrange the chicken on the platter.
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22
Place the risotto in a bowl and serve.
