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Moroccan Spiced Chicken and Fennel
i love the spice combinations of classic moroccan cuisine. when i found this dish in one of my favorite chicken cookbooks i had to try it, as presented this is the recipe with my modifications. the flavors are just amazing and the orange juice and spices complement the fennel and red onion just so. (7 points)
complex16 ingredients18 preparation steps
Ingredients
- paprika
- ground cumin
- ground coriander
- ground ginger
- sea salt
- black pepper
- boneless skinless chicken breast
- olive oil
- fennel
- fennel leaves
- red onion
- orange juice
- fat-free chicken broth
- cornstarch
- water
- couscous
Preparation
- 1combine spices with pepper and 1 / 4 teaspoon of salt
- 2season chicken to coat both sides
- 3preheat large nonstick skillet , add olive oil
- 4cook chicken breasts about 5 minutes each side
- 5remove chicken and keep warm
- 6add the fennel and onions to the pan and saute for 7 mnutes or so
- 7the fennel should be tender but not mushy
- 8if the pan appears to be too dry , add a tablespoon of water
- 9should be enough to moisten without steaming the vegetables
- 10boil two cups of water with 1 / 4 teaspoon of salt
- 11add couscous to water and turn off heat
- 12cover and let sit for 5 minutes
- 13fluff the grains before serving
- 14add juice , broth and the last 1 / 4 teasppon salt and bring to a boil for about 1 minute
- 15add constarch mixed in 1 tablespoon of water
- 16stir until it just begins to thicken , about 2-3 minutes
- 17add chicken and chopped fennel , cook 2 more minutes
- 18spoon coucous onto plate , with chicken and fennel and onions