Moroccan Chicken over Sauteed Fennel

Ingredients

• 7 ounces chicken tenderloins
• Juice of 1/2 lemon
• pinch of saffron
• 1 T Simply Brilliant
• pinch of ginger or 1/4 teaspoon of ginger paste
• pinch ground coriander
• pink salt & pepper to taste
• 2-3 cups Imagine Chicken stock
• 7 ounces fresh fennel (sliced)

Preparation

1. Marinate saffron strands in lemon juice then crush them into a paste.
2. Add all dry spices to the saffron mixture, EXCEPT Simply Brilliant.
3. Dip the chicken in the saffron mixture, then top the chicken with salt and pepper.
4. In a saucepan, saute the fennel and Simply Brilliant spice using a little Smart Balance or Pam spray until slightly soft. Use a little chicken stock to help "steam."
5. Remove the fennel from the pan and set it aside.
6. Add a little more chicken stock to the hot pan and allow it to cook down.
7. Add the seasoned chicken to the pan and a little more stock.
8. As stock cooks down, keep deglazing the pan until the chicken is cooked.
9. Remove the chicken, add the rest of your stock, sprinkle a little xanthan gum into the pan, and whisk until thickened.
10. Put gravy over fennel and chicken!  Delicious.

Optional Ideas