Moroccan Chicken and Veggie Skillet Recipe #38221
Quick cooking chicken stew, wonderfully fragrant with Moroccan spices. Serve over couscous for an authentic meal. from Heart Healthy Cooking by Becel
by Derf
25 min | 15 min prep
SERVES 4
- 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)
- 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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5 stars