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Moroccan Spiced Chicken and Fennel

food.com
serves 4
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 breasts
  • 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

Picture
Preparation
  • 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 minutes 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 teaspoon salt and bring to a boil for about 1 minute. Add cornstarch 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 couscous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.

Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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