1. Place fennel seeds (if using) on a cutting board and break them by cutting once or twice with a large, heavy knife. 2. Or if you have a mortar and pestle, give them a couple of grinds to lightly crush and release the aroma. 3. In a small bowl, mix crushed fennel seeds, cumin, cinnamon and cayenne; set aside. 4. In a large nonstick frypan, heat oil over medium high heat. 5. Brown chicken with onion and garlic about 5 minutes. 6. Stir in fennel mixture and sauté 1 minute. 7. Add broth, zucchini, carrots, raisins and salt; bring to a boil. 8. Cover and simmer over low heat stirring once, 5 minutes or until veggies are tender. 9. Dissolve cornstarch in 1 tablespoon water, stir cornstarch mixture into pan and cook until thickened. 10. Serve over prepared couscous or rice and garnish with chopped coriander. ---------------------------------------------------------------------------
Nutrition
Ingredients
