Chicken Breasts with Fennel, Carrots, and Couscous
Buying grains like couscous in bulk keeps down the cost of this Moroccan-inspired dish.
Body+Soul, April 2009
- Prep Time 15 minutes
- Total Time 30 minutes
- Yield Serves 4
- 4 boneless, skinless free-range chicken breasts (6 to 8 ounces each)
- 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
- Rub chicken with 1/2 teaspoon paprika; season with salt and pepper. In a large skillet, 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 skillet, 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.
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