✓ Recipe MOROCCAN SPICED CHICKEN AND FENNEL

TESTED & PERFECTED MOROCCAN SPICED CHICKEN AND FENNEL Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

MOROCCAN SPICED CHICKEN AND FENNEL


INGREDIENTS

CHICKEN AND FENNEL 1 teaspoon paprika 1?2 teaspoon ground cumin 1?2 teaspoon ground coriander 1?2 teaspoon ground ginger 3?4 teaspoon sea salt 1?4 teaspoon black pepper 1 lb boneless skinless chicken breast 1 tablespoon olive oil 2 cups fennel, thinly sliced 1?4 cup fennel leaves, chopped 1 medium red onion, cut into 1 inch chunks 1 cup orange juice (fresh squeezed but not neccessary) 1?3 cup fat-free chicken broth 2 teaspoons cornstarch 1 tablespoon water COUSCOUS 1 cup uncooked couscous 2 cups water


DIRECTIONS

Combine spices with pepper and 1/4 teaspoon of salt. Season chicken to coat both sides. Preheat large nonstick skillet, add olive oil. Cook chicken breasts about 5 minutes each side. Remove chicken and keep warm. Add the fennel and onions to the pan and saute for 7 mnutes or so. The fennel should be tender but not mushy. If the pan appears to be too dry, add a tablespoon of water. Should be enough to moisten without steaming the vegetables. Boil two cups of water with 1/4 teaspoon of salt. Add couscous to water and turn off heat. Cover and let sit for 5 minutes. Fluff the grains before serving. Add juice, broth and the last 1/4 teasppon salt and bring to a boil for about 1 minute. Add constarch mixed in 1 tablespoon of water. Stir until it just begins to thicken, about 2-3 minutes. Add chicken and chopped fennel , cook 2 more minutes. Spoon coucous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.




by: justcallmetoni

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