Chicken with Fennel, Carrots, and Couscous

7 May

I like couscous but apart from the ready made ones we get at the supermarket, I have never really “cooked” a couscous dish before.  So I was very happy to find this easy peasy moroccan inspired dish in Whole Living.

There are a lot of ingredients but they all go into one casserole and all you have to do is wait after a while.

What you need:

  • 4 chicken breasts – I used chicken thighs, I like it better with the bones
  • 1 1/2 teaspoons paprika
  • Coarse salt and ground pepper
  • 2 tablespoons canola oil
  • 1 fennel bulb, trimmed, cored, and thinly sliced
  • 3 large carrots, peeled and thinly sliced
  • 1 teaspoon ground cumin
  • 2/3 cup dried apricots, chopped
  • 1/2 cup oil-cured pitted black olives, halved
  • 1/2 cup orange juice
  • 1/2 cup reduced-sodium chicken broth
  • 2 cups cooked couscous
What you’ll do:
  • Rub chicken with 1/2 teaspoon paprika; season with salt and pepper. In a large skillet, I used the Le Creuset casserole,  heat 1 tablespoon oil over medium-high. Cook chicken until lightly browned, about 3 minutes per side; transfer to a plate.
  • Reduce heat to medium. Add 1 tablespoon oil, fennel, and carrots. Cook, stirring occasionally, until tender-crisp and lightly browned, 5 to 7 minutes. Add 1 teaspoon paprika and cumin; season with salt and pepper. Cook, stirring, until spices are fragrant, about 1 minute.
  • To casserole, add reserved chicken along with any accumulated juices, apricots, olives, orange juice, and broth. Cover and simmer until vegetables are soft and chicken is opaque throughout, about 12 to 15 minutes. Serve with couscous.
Sooper yummy! It’s better than the couscous I had at the place Jemaa El Fna in Marrakech. I think I’m gonna make this more often since it’s really simple but the finished product looks makes it look like you spent half the day slaving in the kitchen.
Sorry about the wonky pictures, it was a bit dark when I took them.

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