Moroccan Chicken and Veggie Skillet
Recipe: #5903
July 10, 2012
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Moroccan, North American, Pacific Northwest, Pacific Rim, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Brunch, Entertaining, Fall/Autumn, Game/Sports Day, Ladies Luncheon, Potluck, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Electric Skillet, Skillet, Stove Top, Gluten-Free, Heart Healthy, Low Fat, No Eggs, Non-Dairy, Boneless Pieces more
"Quick cooking chicken stew, wonderfully fragrant with Moroccan spices. Serve over couscous for an authentic meal. from Heart Healthy Cooking by Becel"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (273.3 g)
- Calories 135.5
- Total Fat - 4.2 g
- Saturated Fat - 1.6 g
- Cholesterol - 5.3 mg
- Sodium - 453.3 mg
- Total Carbohydrate - 22.1 g
- Dietary Fiber - 4.6 g
- Sugars - 6.2 g
- Protein - 5.4 g
- Calcium - 136.4 mg
- Iron - 1.8 mg
- Vitamin C - 28.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Tips & Variations
No special items needed.
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