I love to cook at home for my family.
Anne Salatandre
From Manila, PH
Member Since Mar, 2014
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Recipe for Moroccan Chicken and Veggie Skillet

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)

Preparation Method

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.

Moroccan Chicken and Veggie Skillet
Prepration Time: 0 hrs 20 mins
Cook Time: 0 hrs 10 mins
Serves: 4 Persons
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