Moroccan Chicken and Veggie Skillet
Source of Recipe
Heart Healthy Cooking by Becel
Recipe Introduction
Prep:15 minutes Cook:10 minutes
Calories: 229; Fat: 5.7g; Carb: 16.1g; Protein: 28.4g
List of Ingredients
1 teaspoon fennel seed (optional)
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 teaspoons vegetable oil (Becel)
2 boneless skinless chicken breasts, cut in 1 inch cubes
1 medium onion, chopped
2 cloves garlic, smashed
3/4 cup reduced-sodium chicken broth
1 medium zucchini, sliced
2-3 medium carrots, julienned
1/4 cup raisins
1/4 teaspoon salt
2 teaspoons cornstarch
chopped fresh coriander (to garnish)
Recipe
1. Place fennel seeds (if using) on a cutting board and break them by cutting once or twice with a large, heavy knife. If you have a mortar and pestle, give them a couple of grinds to lightly crush and release the aroma.
2. In a small bowl, mix crushed fennel seeds, cumin, cinnamon and cayenne; set aside.
3. In a large nonstick frypan, heat oil over medium high heat. Brown chicken with onion and garlic about 5 minutes.
4. Stir in fennel mixture and saute 1 minute.
5. Add broth, zucchini, carrots, raisins and salt; bring to a boil. over and simmer over low heat stirring once, 5 minutes or until veggies are tender.
6. Dissolve cornstarch in 1 tablespoon water, stir cornstarch mixture into pan and cook until thickened.
7. Serve over prepared couscous or rice and garnish with chopped coriander.
Yield: 4 servings
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