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Thursday, May 28, 2015

Moroccan Chicken And Veggie Skillet

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1 teaspoon fennel seed (optional)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons vegetable oil (becel)
  • 2 boneless skinless chicken breasts, cut in 1 inch cubes
  • 1 medium onion, chopped
  • 2 garlic cloves, smashed
  • 3/4 cup reduced-sodium chicken broth
  • 1 medium zucchini, sliced
  • 2 -3 medium carrots, julienned
  • 1/4 cup raisins
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch
  • chopped fresh coriander (to garnish)

Recipe

  • 1 place fennel seeds (if using) on a cutting board and break them by cutting once or twice with a large, heavy knife.
  • 2 or if you have a mortar and pestle, give them a couple of grinds to lightly crush and release the aroma.
  • 3 in a small bowl, mix crushed fennel seeds, cumin, cinnamon and cayenne; set aside.
  • 4 in a large nonstick frypan, heat oil over medium high heat.
  • 5 brown chicken with onion and garlic about 5 minutes.
  • 6 stir in fennel mixture and sauté 1 minute.
  • 7 add broth, zucchini, carrots, raisins and salt; bring to a boil.
  • 8 cover and simmer over low heat stirring once, 5 minutes or until veggies are tender.
  • 9 dissolve cornstarch in 1 tablespoon water, stir cornstarch mixture into pan and cook until thickened.
  • 10 serve over prepared couscous or rice and garnish with chopped coriander.

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