Moroccan Chicken and Veggie Skillet

Time

Prep 15 min · Cook 10 min · 25 min total

Difficulty

medium

1. 1

   Place fennel seeds (if using) on a cutting board and break them by cutting once or twice with a large, heavy knife.

2. 2

   Or if you have a mortar and pestle, give them a couple of grinds to lightly crush and release the aroma.

3. 3

   In a small bowl, mix crushed fennel seeds, cumin, cinnamon and cayenne; set aside. In a large nonstick frypan, heat oil over medium high heat.

4. 4

   Brown chicken with onion and garlic about 5 minutes. Stir in fennel mixture and sauté 1 minute.

5. 5

   Add broth, zucchini, carrots, raisins and salt; bring to a boil. Cover and simmer over low heat stirring once, 5 minutes or until veggies are tender.

   5 min
6. 6

   Dissolve cornstarch in 1 tablespoon water, stir cornstarch mixture into pan and cook until thickened.

7. 7

   Serve over prepared couscous or rice and garnish with chopped coriander.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.