Ingredients:
1 teaspoon fennel seeds (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 onions, chopped
2 garlic cloves, 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)
Directions:
Place fennel seeds (if using) on a cutting board and 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 and release the aroma.
In a small bowl, mix crushed fennel seeds, cumin, cinnamon and cayenne; set aside.
In a large nonstick frypan, heat oil over medium high heat.
Brown chicken with onion and garlic about 5 minutes.
Stir in fennel mixture and saute 1 minute.
Add broth, zucchini, carrots, raisins and salt; bring to a boil.
Cover and simmer over low heat stirring once, 5 minutes or until veggies are tender.
Dissolve cornstarch in 1 tablespoon water, stir cornstarch mixture into pan and cook until thickened.
Serve over prepared couscous or rice and garnish with chopped coriander.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.