Moroccan Chicken and Veggie Skillet 🍲

Overview:

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Description:

Indulge in the flavors of Morocco with this quick and easy chicken stew, brimming with fragrant spices and vibrant vegetables. This recipe, adapted from Heart Healthy Cooking by Becel, promises a wholesome meal that’s as satisfying as it is nourishing. Perfect for lunch or snacks, it’s a delightful fusion of North African spices and hearty ingredients, guaranteed to tantalize your taste buds.

Key Features:

Cuisine: Moroccan, African
Dietary: Low Cholesterol, Healthy
Dish Type: Stew
Keywords: Lunch/Snacks, Chicken, Poultry, Vegetable, Meat, Moroccan, African, Spicy, < 30 Mins, Beginner Cook, Stove Top, Easy, Inexpensive

Ingredients:

Quantity	Ingredient
1	Fennel seed
1	Ground cumin
1/4	Ground cinnamon
1/4	Cayenne pepper
2	Boneless skinless chicken breasts
2	Onion
1	Garlic cloves
2 cups	Reduced-sodium chicken broth
3/4	Zucchini
1	Carrots
2 – 3	Raisins
1/4	Salt
1/4	Cornstarch
2 tbsp	Fresh coriander (for garnish)

Nutritional Information (per serving):

Calories: 161
Fat Content: 3.6g
Saturated Fat Content: 0.6g
Cholesterol Content: 34.2mg
Sodium Content: 226.3mg
Carbohydrate Content: 17.2g
Fiber Content: 2.3g
Sugar Content: 8.9g
Protein Content: 16.1g

Instructions:

Prepare the Spices:
- Place fennel seeds on a cutting board and break them by cutting once or twice with a large, heavy knife. Alternatively, use a mortar and pestle to lightly crush the seeds to release their aroma.
- In a small bowl, combine the crushed fennel seeds, ground cumin, ground cinnamon, and cayenne pepper. Set aside.
Sauté the Chicken and Aromatics:
- In a large nonstick frypan, heat oil over medium-high heat.
- Add the chicken, onion, and garlic to the pan and brown for about 5 minutes.
Incorporate the Spices:
- Stir in the fennel seed mixture and sauté for an additional minute to infuse the flavors.
Add the Vegetables and Broth:
- Pour in the reduced-sodium chicken broth.
- Add the zucchini, carrots, raisins, and salt.
- Bring the mixture to a boil.
Simmer and Thicken:
- Cover the pan and simmer over low heat, stirring occasionally, for about 5 minutes or until the vegetables are tender.
- Dissolve the cornstarch in 1 tablespoon of water, then stir the cornstarch mixture into the pan.
- Continue to cook until the sauce thickens to your desired consistency.
Serve and Garnish:
- Serve the flavorful stew over prepared couscous or rice.
- Garnish with freshly chopped coriander for a burst of freshness.