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Moroccan Spiced Chicken And Fennel

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Ingredients

Adjust Servings:
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 breast
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

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Moroccan Spiced Chicken And Fennel

Features:
  • Spicy
Cuisine:

Do you cook the fennel leaves with the bulb and the onion?

  • 55 min
  • Serves 4
  • Easy

Ingredients

Directions

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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), Do you cook the fennel leaves with the bulb and the onion?, Yummy used pork, which I sliced before tossing in the spice mix I also added some Sriracha to the sauce to give it a kick Served it over quinoa Thanks for sharing!


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Steps

1
Done

Combine Spices With Pepper and 1/4 Teaspoon of Salt. Season Chicken to Coat Both Sides.

2
Done

Preheat Large Nonstick Skillet, Add Olive Oil. Cook Chicken Breasts About 5 Minutes Each Side. Remove Chicken and Keep Warm.

3
Done

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.

4
Done

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
Done

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.

6
Done

Add Chicken and Chopped Fennel , Cook 2 More Minutes.

7
Done

Spoon Coucous Onto Plate, With Chicken and Fennel and Onions. Spoon Portion of Sauce on Top.

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Autumn Edwards

Pastry chef with a passion for creating whimsical and delicious desserts.

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