Moroccan Chicken over Sauteed Fennel

Ratings
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
You need to be a registered member to rate this.
Loading...
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)
Makes 2 servings of protein and 2 servings.
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
Chef Note:  If you don't have saffron this can be optional.  Just use lemon juice in the pan after the fennel is added.

Leave a comment