Moroccan Chicken and Veggie Skillet

Total Time
Prep 15 mins
Cook 10 mins

Quick cooking chicken stew, wonderfully fragrant with Moroccan spices. Serve over couscous for an authentic meal. from Heart Healthy Cooking by Becel

Ingredients Nutrition


  1. Place fennel seeds (if using) on a cutting board and break them by cutting once or twice with a large, heavy knife.
  2. Or if you have a mortar and pestle, give them a couple of grinds to lightly crush and release the aroma.
  3. In a small bowl, mix crushed fennel seeds, cumin, cinnamon and cayenne; set aside.
  4. In a large nonstick frypan, heat oil over medium high heat.
  5. Brown chicken with onion and garlic about 5 minutes.
  6. Stir in fennel mixture and sauté 1 minute.
  7. Add broth, zucchini, carrots, raisins and salt; bring to a boil.
  8. Cover and simmer over low heat stirring once, 5 minutes or until veggies are tender.
  9. Dissolve cornstarch in 1 tablespoon water, stir cornstarch mixture into pan and cook until thickened.
  10. Serve over prepared couscous or rice and garnish with chopped coriander.
Most Helpful

Wonderful flavor and the aroma while it's cooking is mouth watering. Another good one Dorothy I used my spice mill and whirled all the spices to gether. Browned the chicken with the onion & garlic and let it cook until just about cooked covered then as the recipes said added the spices, broth, carrots, raisins but held off on the zuke. When I added the cornstartch I put in the zuke and added 1/2 cup frozen peas, Excellent meal in one

Bergy August 30, 2002

My goodness, my goodness!! I accidentally stumbled onto this little jewel and am very glad. Mighty good flavor. I used my mortar and pestle to grind the fennel and the aroma immediately had me entranced. This dish had so many wonderful flavors combined and they all were enhancing to the overall dish. I served the chicken and sauce over couscous for a very exotic and healthy meal. Thanks for posting.

Gail Blue Eyes April 15, 2003

I am, to the fullest, a beginner cook, and this is only the second or third meal I've made not out of a box or the freezer. Quite good, and my entire family enjoyed it heartily. Next time I make this, and there will be a next time, I'll add more raisins and up the bounty on the cumin, cinnamon, and cayenne. I could smell them, but couldn't taste them as much as I might have liked. I also, personally, substituted garlic powder in place of two cloves of garlic as I'm not a big fan of garlic but didn't want to remove the taste altogether, and it worked well.

blindside March 29, 2003