Moroccan Chicken And Veggie Skillet

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.

4. 4

   In a large nonstick frypan, heat oil over medium high heat.

5. 5

   Brown chicken with onion and garlic about 5 minutes.

6. 6

   Stir in fennel mixture and saute 1 minute.

7. 7

   Add broth, zucchini, carrots, raisins and salt; bring to a boil.

8. 8

   Cover and simmer over low heat stirring once, 5 minutes or until veggies are tender.

9. 9

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

10. 10

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

* Per serving · 4 servings · Values may vary.