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    You are in: Home / Recipes / Moroccan Spiced Chicken and Fennel Recipe
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    Moroccan Spiced Chicken and Fennel

    Moroccan Spiced Chicken and Fennel. Photo by Mikekey

    1/5 Photos of Moroccan Spiced Chicken and Fennel

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    justcallmetoni's Note:

    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)

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    Ingredients:

    Servings:

    Units: US | Metric

    Chicken and Fennel

    Couscous

    Directions:

    1. 1
      Combine spices with pepper and 1/4 teaspoon of salt. Season chicken to coat both sides.
    2. 2
      Preheat large nonstick skillet, add olive oil. Cook chicken breasts about 5 minutes each side. Remove chicken and keep warm.
    3. 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. 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. 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. 6
      Add chicken and chopped fennel , cook 2 more minutes.
    7. 7
      Spoon coucous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.

    Ratings & Reviews:

    • on March 29, 2011

      55

      Great recipe.....added two cloves of garlic and 1/4 tspn ground cayenne pepper to punch it up. Also, used 1/2 smoked paprica and 1/2 paprica. Fennel (anise in our market) was deliciously crunchy. Kudos!!
      Madd Maxx

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 04, 2006

      55

      Oops - I thought I rated this after I first cooked it - it's really good! I did add some garlic and had more fennel than called for, otherwise kept everything about the same. Great mix of flavours in here! I am planning to try making a vegetarian version with chick-peas because I think that would be yummy too (and I'm trying to eat meat only very rarely nowadays.) Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2013

      55

      I love the spice combination on the chicken! I've never cooked with fennel before, but I bought one and had to find something to do with it and this recipe sounded good. It was very good as written. I think next time I will try adding some red bell pepper for a little color and so the fennel is not quite so dominate. If you are already a fennel lover, you shouldn't change a thing in this recipe. It really does have wonderful flavor.

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

    Read All Reviews (12)

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    Nutritional Facts for Moroccan Spiced Chicken and Fennel

    Serving Size: 1 (442 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 385.8
     
    Calories from Fat 63
    16%
    Total Fat 7.0 g
    10%
    Saturated Fat 1.2 g
    6%
    Cholesterol 72.6 mg
    24%
    Sodium 680.7 mg
    28%
    Total Carbohydrate 48.0 g
    16%
    Dietary Fiber 4.6 g
    18%
    Sugars 6.4 g
    25%
    Protein 31.2 g
    62%

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