Moroccan Chicken and Veggie Skillet

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

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  teaspoon fennel seed (optional)
• 1  teaspoon ground cumin
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon cayenne pepper
• 2  teaspoons  vegetable oil (Becel)
• 2  boneless skinless chicken breasts, cut in 1 inch cubes
• 1  medium onion, chopped
• 2  garlic cloves, smashed
• 3⁄4 cup reduced-sodium chicken broth
• 1  medium zucchini, sliced
• 2 -3  medium carrots, julienned
• 1⁄4 cup raisins
• 1⁄4 teaspoon salt
• 2  teaspoons cornstarch
•  chopped fresh coriander (to garnish)

Directions

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.