Ingredients
- 1 teaspoon fennel seeds (optional)
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 2 teaspoons vegetable oil
- 2 boneless skinless chicken breasts, cut in 1 inch cubes
- 1 medium onions, chopped
- 2 garlic cloves, smashed
- 3/4 cup reduced-sodium chicken broth
- 1 medium zucchini, sliced
- 2 to 3 medium carrots, julienned
- 1/4 cup raisins
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
- Chopped fresh coriander ( to garnish)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.