Moroccan Spiced Chicken and Fennel

Name: Moroccan Spiced Chicken and Fennel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tsp paprika; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp ground ginger; 0.75 tsp sea salt; 0.25 tsp black pepper; 1 lb boneless skinless chicken breast; 1 tbsp olive oil; 2 cup fennel; 0.25 cup fennel leaves; 1 medium red onion; 1 cup orange juice; 0.333 cup fat-free chicken broth; 2 tsp cornstarch; 1 tbsp water; 1 cup uncooked couscous; 2 cup water

A dish of chicken, fennel and coriander, seasoned with paprika and cumin and steamed.

35 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

1
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.
5 min
2
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.
3
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.
5 min
4
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.
5
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.