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