Moroccan Spiced Chicken and Fennel Recipe

Directions:

1. Combine spices with pepper and 1/4 teaspoon of salt. Season chicken to coat both sides.
2. Preheat large nonstick skillet, add olive oil. Cook chicken breasts about 5 minutes each side. Remove chicken and keep warm.
3. 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.
4. 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.
5. 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.
6. Add chicken and chopped fennel , cook 2 more minutes.
7. Spoon coucous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.