Moroccan Citrus Chicken with Sautéed Fennel and Couscous
Indulge in the vibrant and aromatic flavors of Morocco with this delightful dish that features tender chicken breast infused with a rich blend of spices. The warm notes of paprika, cumin, and coriander marry beautifully with the sweetness of orange juice, creating a sauce that perfectly complements the lightly sautéed fennel and red onions. Served alongside fluffy couscous, this one-dish meal not only satisfies the palate but also brings a touch of elegance to your dinner table. Ideal for family gatherings or a cozy weeknight, each bite offers a harmonious balance of flavors and textures that you'll want to savor again and again.
N/A
Servings
155
Calories
17
Ingredients
Ingredients
Paprika
1 teaspoon (ground)
Ground Cumin
1/2 teaspoon (ground)
Ground Coriander
1/2 teaspoon (ground)
Ground Ginger
1/2 teaspoon (ground)
Sea Salt
3/4 teaspoon (to taste)
Black Pepper
1/4 teaspoon (ground)
Boneless Skinless Chicken Breast
1 lb (whole)
Olive Oil
1 tablespoon (for cooking)
Fennel Bulb
2 cups (thinly sliced)
Fennel Leaves
1/4 cup (chopped)
Red Onion
1 medium (cut into 1-inch chunks)
Orange Juice
1 cup (fresh squeezed (if desired))
Fat-Free Chicken Broth
1/3 cup (liquid)
Cornstarch
2 teaspoons (for thickening)
Water
1 tablespoon (for cornstarch mixture)
Uncooked Couscous
1 cup (dry)
Water
2 cups (for cooking couscous)
Instructions
1
In a small bowl, combine paprika, ground cumin, ground coriander, ground ginger, sea salt, and black pepper. Rub this spice mixture evenly over both sides of the chicken breasts.
2
Heat a large nonstick skillet over medium heat and add the olive oil. Once the oil is shimmering, add the seasoned chicken breasts and cook for approximately 5 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from the skillet and wrap it in foil to keep warm.
3
In the same skillet, add the thinly sliced fennel and the chunky pieces of red onion. Sauté for about 7 minutes until the fennel is tender but still firm. If the pan becomes too dry, add a tablespoon of water to prevent the vegetables from steaming.
4
Meanwhile, bring 2 cups of water to a boil in a separate saucepan, adding a pinch of salt. Once boiling, stir in the uncooked couscous, remove the saucepan from the heat, cover it, and let it sit for 5 minutes. Afterward, fluff the couscous with a fork.
5
To the skillet with the sautéed fennel and onions, stir in the fresh orange juice and fat-free chicken broth. Add the remaining 1/4 teaspoon of sea salt. Bring the mixture to a gentle boil for about 1 minute.
6
In a small bowl, combine the cornstarch with 1 tablespoon of water until smooth. Gradually stir it into the skillet, allowing the sauce to thicken slightly for about 2-3 minutes.
7
Return the chicken to the skillet along with the chopped fennel leaves. Cook for an additional 2 minutes to heat through.
8
To serve, spoon a generous portion of couscous onto each plate, top with the Moroccan spiced chicken, sautéed fennel, and red onions. Drizzle with the zesty sauce for a perfect finish.
Nutrition Information
3.5g
Fat
14.75g
Carbs
15.5g
Protein
1.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in Moroccan Citrus Chicken?
The dish features aromatic Moroccan spices like paprika, cumin, and coriander combined with the sweet and zesty flavor of fresh orange juice.
How many calories are in a serving of this recipe?
Each serving contains approximately 155 calories.
What spices are used for the chicken rub?
The chicken is rubbed with a blend of paprika, ground cumin, ground coriander, ground ginger, sea salt, and black pepper.
What kind of chicken is recommended?
The recipe calls for one pound of boneless skinless chicken breasts.
How long should I cook the chicken breasts?
Cook the chicken for approximately 5 minutes on each side until golden brown and fully cooked through.
Why should I wrap the chicken in foil after cooking?
Wrapping the chicken in foil helps keep it warm while you prepare the sautéed fennel and red onions.
How should the fennel bulb be prepared?
The fennel bulb should be thinly sliced, and you should save some chopped fennel leaves for the final step.
How long does it take to sauté the fennel and onions?
Sauté the fennel and red onion chunks for about 7 minutes until the fennel is tender but still firm.
What should I do if the skillet becomes too dry while sautéing vegetables?
You can add a tablespoon of water to the pan to prevent the vegetables from steaming or sticking.
How do I prepare the couscous?
Bring 2 cups of salted water to a boil, stir in 1 cup of dry couscous, remove from heat, cover, and let sit for 5 minutes before fluffing with a fork.
What liquids are used to make the citrus sauce?
The sauce is made using one cup of fresh orange juice and 1/3 cup of fat-free chicken broth.
How is the sauce thickened?
The sauce is thickened by stirring in a mixture of 2 teaspoons of cornstarch and 1 tablespoon of water.
What is the fat content of this dish?
This recipe contains 3.5 grams of fat per serving.
How much protein is in the Moroccan Citrus Chicken?
There are 15.5 grams of protein per serving.
Does this recipe provide dietary fiber?
Yes, it provides 1.25 grams of fiber per serving.
What are the total carbohydrates per serving?
The dish contains 14.75 grams of carbohydrates.
What type of oil is best for cooking the chicken?
The recipe recommends using one tablespoon of olive oil.
When do I add the chopped fennel leaves?
Add the chopped fennel leaves back into the skillet during the final 2 minutes of cooking when reheating the chicken.
How is the red onion cut for this recipe?
The red onion should be cut into 1-inch chunks.
Is this dish considered a one-dish meal?
Yes, it is tagged as a one-dish meal because it combines protein, vegetables, and grains.
What type of salt is used?
The recipe specifies the use of sea salt.
Can I use bottled orange juice?
The recipe suggests fresh squeezed orange juice for the best flavor, but bottled can be used if necessary.
How many ingredients are required in total?
There are 17 ingredients listed for this recipe.
What is the final serving suggestion?
Spoon a generous portion of couscous onto a plate, top with the chicken and vegetables, and drizzle with the zesty sauce.
How much water is needed for the cornstarch slurry?
You need 1 tablespoon of water to mix with the cornstarch.
Is this recipe suitable for a healthy diet?
Yes, it is tagged as healthy and features lean chicken and fresh vegetables.
What is the purpose of the chicken broth?
The chicken broth adds savory depth to the orange-based sauce.
How long does the sauce need to boil?
The orange juice and broth mixture should be brought to a gentle boil for about 1 minute before thickening.
Can I use a nonstick skillet?
Yes, the instructions specifically recommend using a large nonstick skillet.
Is the chicken cooked whole or sliced?
The chicken breasts are cooked whole and then served atop the couscous.