A delightful Moroccan-inspired dish featuring spiced chicken, tender fennel, and fluffy couscous.
Mix the spices, salt, and pepper in a bowl.
Mixing the spices beforehand ensures even seasoning on the chicken.
Rub the spice mix onto both sides of the chicken breasts.
Ensure the chicken is evenly coated for consistent flavor.
Heat olive oil in a nonstick skillet over medium heat.
Heating the oil before adding the chicken prevents sticking.
Cook the chicken breasts for 5 minutes on each side until golden brown. Remove and keep warm.
Avoid overcrowding the pan to ensure even cooking.
Add sliced fennel and red onion to the skillet and sauté for 7 minutes until tender.
Add a splash of water if the pan becomes too dry.
Boil water with a pinch of salt in a saucepan. Add couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
Covering the couscous traps steam for even cooking.
Mix chicken broth, cornstarch, and water in a bowl. Add to the skillet and cook until slightly thickened, about 3 minutes.
Whisking the cornstarch mixture prevents lumps.
Return the chicken to the skillet and cook for 2 more minutes.
This step ensures the chicken absorbs the sauce flavors.
Serve the chicken and fennel over couscous, drizzling with sauce.
Garnish with fennel fronds for a fresh touch.
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