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

    Average Rating:

     10 Total Reviews

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    • on March 29, 2011

      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

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    • on November 04, 2006

      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!

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    • on March 23, 2012

      I made this last night and everyone really enjoyed it! This was the family's first time trying fennel. We liked it! I did add the garlic and red pepper flakes as other reviewers suggested. I will be making this again soon. Thank you!

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    • on November 12, 2011

      We really enjoyed this dish, and it was even better the next day.i threw in some golden raisins which gave it a hint of sweetness.very yummy!

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    • on May 09, 2011

      Very tasty! I too added garlic and used 1/2 tsp cayenne and 1/2 tsp smoked paprika. I used chicken thighs and added yams for color and to thicken the sauce without using cornstarch. Cooked quinoa in stock instead of cous cous. I was out of oranges so I used lemon juice and honey. Still delicious!

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    • on March 21, 2010

      Wonderful flavors. I did only 3 chicken breasts but made the entire sauce. The chicken was so tender and had great flavors with the spices on them. We will have this many times.

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    • on January 30, 2010

      A simple yet tasty preparation! I tweaked the recipe a lil bit by adding more coriander and cumin powder, more juice and broth and some crushed fennel seeds to suit our taste. It turned out really well. Thanks for sharing the recipe.

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    • on September 23, 2009

      Nice recipe. I found it a bit confusing because it didn't tell me if I should cut up the chicken (I did). I substituted chicken thighs for the breasts. I didn't have cumin, so will try it again when I have some. Overall result was a meal that we enjoyed.

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    • on June 18, 2007

      Great recipe! I baked this dish instead of pan frying, and it really turned out well. Thanks for!

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    • on April 29, 2007

      What a great dinner! I made a couple of changes. I used a whole chicken, cut up, and sauteed the pieces with the spices until browned, and then baked them until done. Proceeded as written from there, except doubled everything because of the extra chicken. This made the house smell so good while cooking! I think the sauce would be good with lamb cubes also! Thanks for sharing this!

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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%
    Detailed Nutrition Values About Nutrition Info
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