Moroccan Spiced Chicken And Fennel Recipe

Name: Moroccan Spiced Chicken And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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; 1 tablespoon water; Couscous; 1 cup uncooked couscous; 2 cups water

Servings: persons

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 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
1 tablespoon water
Couscous
1 cup uncooked couscous
2 cups water

1
Combine spices with pepper and 1/4 teaspoon of salt. Season chicken to coat both sides.
2
Preheat large nonstick skillet, add olive oil. Cook chicken breasts about 5 minutes each side. Remove chicken and keep warm.
3
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
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
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
Add chicken and chopped fennel , cook 2 more minutes.
7
Spoon coucous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Chicken and Fennel, 1 teaspoon paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and more.

Yes, Moroccan Spiced Chicken And Fennel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Spiced Chicken And Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions