Moroccan Spiced Chicken and Fennel
40 min4 serving(s)
Pan-seared spiced chicken with sautéed fennel and onion in an orange-juice pan sauce, served over couscous.
| 1 teaspoon paprika | Mix spices, salt & pepper for rub | Coat chicken with spice rub | Sear chicken in oil, 5 min per side | Remove chicken, keep warm | Return chicken, add fennel leaves, cook 2 min | Plate couscous, chicken & sauce |
| 1/2 teaspoon ground cumin | ||||||
| 1/2 teaspoon ground coriander | ||||||
| 1/2 teaspoon ground ginger | ||||||
| 1/4 teaspoon sea salt (for spice rub) | ||||||
| 1/4 teaspoon black pepper | ||||||
| 1 lb boneless skinless chicken breast | ||||||
| 1 tablespoon olive oil | ||||||
| 2 cups fennel, thinly sliced | Sauté fennel & onion 7 min | Add juice, broth & salt, boil 1 min | Stir in slurry, thicken 2-3 min | |||
| 1 medium red onion, cut into 1 inch chunks | ||||||
| 1/4 cup fennel leaves, chopped | ||||||
| 1/4 teaspoon sea salt (for couscous water) | Boil salted water for couscous | Stir in couscous, cover, rest 5 min | ||||
| 1 cup uncooked couscous | ||||||
| 2 cups water | ||||||
| 1 cup orange juice (fresh squeezed but not necessary) | ||||||
| 1/3 cup fat-free chicken broth | ||||||
| 1/4 teaspoon sea salt (for sauce) | ||||||
| 2 teaspoons cornstarch | Whisk cornstarch & water | |||||
| 1 tablespoon water |
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