Ingredients
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1 teaspoon paprika
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon ground ginger
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3/4 teaspoon sea salt
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1 lb boneless skinless chicken breast
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1 tablespoon olive oil
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2 cups fennel, thinly sliced
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1/4 cup fennel leaves, chopped
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1 medium red onion, cut into 1 inch chunks
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1/3 cup fat-free chicken broth
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2 teaspoons cornstarch
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1 tablespoon water
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1/4 teaspoon black pepper
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1 cup orange juice (fresh squeezed but not neccessary)
Instructions
- Combine spices with pepper and 1/4 teaspoon of salt. Season chicken to coat both sides.
- Preheat large nonstick skillet, add olive oil. Cook chicken breasts about 5 minutes each side. Remove chicken and keep warm.
- Add the fennel and onions to the pan and saute for 7 mnutes or so. The fennel should be tender but not mushy. If the pan appears to be too dry, add a tablespoon of water. Should be enough to moisten without steaming the vegetables.
- Boil two cups of water with 1/4 teaspoon of salt. Add couscous to water and turn off heat. Cover and let sit for 5 minutes. Fluff the grains before serving.
- Add juice, broth and the last 1/4 teasppon salt and bring to a boil for about 1 minute. Add constarch mixed in 1 tablespoon of water. Stir until it just begins to thicken, about 2-3 minutes.
- Add chicken and chopped fennel , cook 2 more minutes.
- Spoon coucous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.