Moroccan Chicken and Veggie Skillet

Recipe by Derf2440
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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