• 2 small fennel bulbs (about 2 pounds total), tough outer layers removed, fronds reserved, stalks thinly sliced, bulbs halved and thinly sliced through the root
• 1 shallot, thinly sliced
• ¼ cup freshly squeezed lemon juice (from 2 lemons), plus more to taste
•  Kosher salt and black pepper
• 4 cups shredded cooked chicken (about 1 pound)
• ½ cup extra-virgin olive oil
• 8 Medjool dates, pitted and quartered
• 2 teaspoons fennel or coriander seeds
• ½ teaspoon red-pepper flakes, plus more to taste

 

In a large bowl, toss together the sliced fennel, shallot and lemon juice. Season with salt and pepper. Place the chicken on top, but don’t stir.

In a medium (10-inch) skillet, heat the oil over medium. Add the dates and cook, stirring halfway through, until blistered in spots, 1 to 2 minutes. Season with salt and pepper, turn off the heat, then add the fennel seeds and red-pepper flakes. Swirl until sizzling and fragrant, then immediately pour the oil and dates over the chicken. Toss to combine. Taste and adjust with salt, pepper, red-pepper flakes and lemon juice. Top with some torn fennel fronds.