Ingredients:

  • 1 lb ground chicken
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried fennel seeds, slightly crushed
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. In a large mixing bowl, combine the ground chicken, olive oil, minced garlic, fennel, oregano, salt, pepper, and red pepper flakes. Using your hands or a fork, gently mix the ingredients until the spices are evenly distributed. Stop mixing as soon as the spices are incorporated to avoid a dense, tough texture.
  2. Place a heavy-bottomed skillet over medium-high heat. Once the pan is hot, add the chicken mixture, breaking the meat into bite-sized chunks or small patties. Let the meat sear undisturbed for 3–4 minutes until a deep, mahogany-colored crust forms on the bottom.
  3. Stir the sausage and continue cooking for another 5–7 minutes. Cook until the meat is no longer pink and the internal temperature reaches 165°F (74°C).