Best Moroccan Fennel Chutney Recipes

Moroccan Fennel Chutney image

Provided by Chef Smig52

Categories Curries

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 red onion, diced
1 cup almond halve
1 cup shaved fennel
3 dashes curry powder
1 cup white wine
2 tablespoons olive oil
3 garlic cloves, chopped
1/2 cup raisins or 1/2 cup cranberry raisins
1 tablespoon capers (and juice)

Steps:

Cut almonds in half and roast in a dry pan.
When the almonds are toasted toss in the onion, olive oil, and raisins and cook until softened.
Added curry, and garlic, sauteed a bit then added the fennel and capers.
Deglaze with white wine and reduce to half and serve.
Great over fish, or with mussels or as a side dish.

Nutrition Facts : Calories 783.1, Fat 50.1, SaturatedFat 4.7, Sodium 162.8, Carbohydrate 56.3, Fiber 12.2, Sugar 28.4, Protein 17.8

Moroccan Spiced Chicken and Fennel image

Provided by justcallmetoni

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
3/4 teaspoon sea salt
1/4 teaspoon black pepper
1 lb boneless skinless chicken breast
1 tablespoon olive oil
2 cups fennel, thinly sliced
1/4 cup fennel leaves, chopped
1 medium red onion, cut into 1 inch chunks
1 cup orange juice (fresh squeezed but not neccessary)
1/3 cup fat-free chicken broth
2 teaspoons cornstarch
1 tablespoon water
1 cup uncooked couscous
2 cups water

Steps:

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