MOROCCAN CHICKEN AND VEGGIE SKILLET
Quick cooking chicken stew, wonderfully fragrant with Moroccan spices. Serve over couscous for an authentic meal. from Heart Healthy Cooking by Becel
Provided by Derf2440
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 161, Fat 3.6, SaturatedFat 0.6, Cholesterol 34.2, Sodium 226.3, Carbohydrate 17.2, Fiber 2.3, Sugar 8.9, Protein 16.1
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