2 boneless skinless chicken breasts (cut in 1 inch cubes)
3/4 cup reduced-sodium chicken broth
2 -3 medium carrots (julienned)
1 tsp fennel seed (optional)
1 tsp ground cumin
1/4 cup raisins
1/4 tsp salt
2 tsp cornstarch
2 tsp vegetable oil (Becel)
1 medium zucchini (sliced)
1/4 tsp ground cinnamon
1/4 tsp cayenne pepper
1 medium onion (chopped)
2 garlic cloves (smashed)
chopped fresh coriander (to garnish)
Place fennel seeds (if using) on a cutting board & 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 & release the aroma.
In a small bowl, mix crushed fennel seeds, cumin, cinnamon & cayenne then set aside.
In a large nonstick frypan, heat oil over medium high heat.
Brown chicken with onion & garlic for about 5 minutes.
Stir in fennel mixture & sauté for about 1 minute.
Add broth, zucchini, carrots, raisins & salt then bring to a boil.
Cover & simmer over low heat stirring once for 5 minutes or until veggies are tender.
Dissolve cornstarch in 1 tbsp water, stir cornstarch mixture into pan & cook until thickened.
Serve over prepared couscous or rice & garnish with chopped coriander.