Ingredients for Moroccan Spiced Chicken And Fennel
- Paprika
- Ground Cumin
- Ground Coriander
- Ground Ginger
- Sea Salt
- Black Pepper
- Boneless Skinless Chicken Breast
- 1 tablespoon olive oil
- 1 large fennel bulb, thinly sliced (reserve 1/4 cup for garnish)
- Fennel Leaves
- Red Onion
- Orange Juice
- Fat Free Chicken Broth
- Cornstarch
- 2 cups water + 1 tablespoon (for sauteing)
- 1 cup couscous
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Moroccan Spiced Chicken And Fennel? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Moroccan Spiced Chicken And Fennel
- In a small bowl, combine 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon cayenne pepper (optional), and 1/4 teaspoon salt.
- Season both sides of 2 (6-ounce) boneless, skinless chicken breasts generously with the spice mixture.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Cook chicken breasts for 5-7 minutes per side, or until cooked through and golden brown.
- Remove chicken from skillet and set aside to keep warm.
- Add 1 large fennel bulb ( thinly sliced) and 1/2 red onion (thinly sliced) to the skillet. Sauté for 7-10 minutes, or until fennel is tender-crisp. Add 1 tablespoon of water if the pan becomes too dry.
- Boil 2 cups of water with 1/4 teaspoon salt in a separate saucepan.
- Add 1 cup couscous to the boiling water, stir, remove from heat, cover, and let sit for 5 minutes.
- Fluff the couscous with a fork before serving.
- In a small bowl, whisk together 1/2 cup orange juice, 1/4 cup chicken broth, and the remaining 1/4 teaspoon salt.
- Pour the orange juice mixture into the skillet with the fennel and onion. Bring to a boil for 1 minute.
- In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon cold water until smooth.
- Stir the cornstarch mixture into the skillet. Cook for 2-3 minutes, or until the sauce has thickened.
- Add the cooked chicken and 1/4 cup of chopped fennel to the sauce. Cook for 2 more minutes to heat through.
- Spoon couscous onto plates, top with the chicken and fennel mixture, and drizzle with the sauce.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
25g
Fat
6g
Carbs
16g
