Created by Derf on July 10, 2012
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.