Moroccan Chicken and Veggie Skillet |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Quick cooking chicken stew, wonderfully fragrant with Moroccan spices. Serve over couscous for an authentic meal. from Heart Healthy Cooking by Becel 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.
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