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

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.