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    You are in: Home / Recipes / Chicken and Couscous With Fennel and Orange Recipe
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    Chicken and Couscous With Fennel and Orange

    Chicken and Couscous With Fennel and Orange. Photo by awalde

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    gailanng's Note:

    I'm almost certain this is a Cook's Country recipe and if not, it's very similiar. The beauty of it, besides taste, it's a one skillet dish.

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    Units: US | Metric


    1. 1
      Place the flour in a shallow dish. Pat the chicken breasts dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dredge in the flour, shaking off the excess.
    2. 2
      Heat 2 tbs of the oil in a 12 inch nonstick skillet over medium high heat until shimmering. Carefully lay the chicken breasts in the skillet and cook until well browned on the first side, 6-8 minutes.
    3. 3
      Flip the chicken breasts over, reduce the heat to medium and continue to cook until the thickest part of the chicken is cooked through at the thickest part, about 6-8 minutes longer. Transfer the chicken breasts to a plate, tent loosely with foil, and let rest while cooking the vegetables and couscous.
    4. 4
      Add 1 tbs more oil to the skillet and return to medium-high heat until shimmering. Add the onion, fennel and 1/2 tsp salt and cook until the onion is softened, 5-7 minutes. Stir in the couscous, garlic and a pinch cayenne and cook until fragrant, about 30 seconds. Stir in the 3/4 cup of the orange juice and broth, scraping up any browned bits. Bring to a simmer, cover, and let sit off the heat until the liquid is absorbed, about 5 minutes.
    5. 5
      In the meantime, whisk the remaining 5 tablespoons oil, remaining 1/4 cup orange juice, 2 tbs of the cilantro and a pinch of the cayenne together in a small bowl; set aside.
    6. 6
      Gently fold the remaining 2 tbs cilantro into the couscous with a fork and season with salt and pepper to taste. Drizzle the oil-orange juice mixture over the chicken and couscous before serving.

    Ratings & Reviews:

    • on March 12, 2012


      This is really a wonderful dish!
      I placed my cooked chicken in a pyrex mold at 70?C while I was preparing the vegetables.
      I confess I doubled the quantity of fennel and onion as in my family veggies are very appreciated. This was really the case.
      Finally I served everything and in the mold garnished with a thin quartered slice of orange.
      Yummy, delicious and tasty.
      Thanks a lot for posting this great recipe and offering to us.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken and Couscous With Fennel and Orange

    Serving Size: 1 (400 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 660.5
    Calories from Fat 279
    Total Fat 31.0 g
    Saturated Fat 4.5 g
    Cholesterol 75.5 mg
    Sodium 188.5 mg
    Total Carbohydrate 60.0 g
    Dietary Fiber 5.0 g
    Sugars 6.5 g
    Protein 34.7 g

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