Moroccan Chicken and Veggie Skillet

Ingredients

• fennel seed
• ground cumin
• ground cinnamon
• cayenne pepper
• vegetable oil
• boneless skinless chicken breasts
• onion
• garlic cloves
• reduced-sodium chicken broth
• zucchini
• carrots
• raisins
• salt
• cornstarch
• fresh coriander

Preparation

1. 1place fennel seeds on a cutting board and break them by cutting once or twice with a large , heavy knife
2. 2or if you have a mortar and pestle , give them a couple of grinds to lightly crush and release the aroma
3. 3in a small bowl , mix crushed fennel seeds , cumin , cinnamon and cayenne
4. 4set aside
5. 5in a large nonstick frypan , heat oil over medium high heat
6. 6brown chicken with onion and garlic about 5 minutes
7. 7stir in fennel mixture and saut 1 minute
8. 8add broth , zucchini , carrots , raisins and salt
9. 9bring to a boil
10. 10cover and simmer over low heat stirring once , 5 minutes or until veggies are tender
11. 11dissolve cornstarch in 1 tablespoon water , stir cornstarch mixture into pan and cook until thickened
12. 12serve over prepared couscous or rice and garnish with chopped coriander