CHICKEN BREASTS WITH FENNEL, CARROTS, AND COUSCOUS

Chicken Breasts with Fennel, Carrots, and Couscous image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 12

4 boneless, skinless free-range chicken breasts (6 to 8 ounces each)
1 1/2 teaspoons paprika
Coarse salt and ground pepper
2 tablespoons canola oil
1 fennel bulb, trimmed, cored, and thinly sliced
3 large carrots, peeled and thinly sliced
1 teaspoon ground cumin
2/3 cup dried apricots, chopped
1/2 cup oil-cured pitted black olives, halved
1/2 cup orange juice
1/2 cup reduced-sodium chicken broth
2 cups cooked couscous

Steps:

Rub chicken with 1/2 teaspoon paprika; season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken until lightly browned, about 3 minutes per side; transfer to a plate.
Reduce heat to medium. Add 1 tablespoon oil, fennel, and carrots. Cook, stirring occasionally, until tender-crisp and lightly browned, 5 to 7 minutes. Add 1 teaspoon paprika and cumin; season with salt and pepper. Cook, stirring, until spices are fragrant, about 1 minute.
To skillet, add reserved chicken along with any accumulated juices, apricots, olives, orange juice, and broth. Cover and simmer until vegetables are soft and chicken is opaque throughout, about 12 to 15 minutes. Serve with couscous.