MOROCCAN FENNEL CHUTNEY
This is a tasty recipe that gets better when you let it marinade after you cook it. It almost tastes like it has some kind of sausage in it but it is meat free. It is great over fish, or sauteed with mussels. Make extra, you'll wish you did.
Provided by Chef Smig52
Categories Curries
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cut almonds in half and roast in a dry pan.
- When the almonds are toasted toss in the onion, olive oil, and raisins and cook until softened.
- Added curry, and garlic, sauteed a bit then added the fennel and capers.
- Deglaze with white wine and reduce to half and serve.
- Great over fish, or with mussels or as a side dish.
Nutrition Facts : Calories 783.1, Fat 50.1, SaturatedFat 4.7, Sodium 162.8, Carbohydrate 56.3, Fiber 12.2, Sugar 28.4, Protein 17.8
MOROCCAN SPICED CHICKEN AND FENNEL
I love the spice combinations of classic Moroccan cuisine. When I found this dish in one of my favorite chicken cookbooks I had to try it, as presented this is the recipe with my modifications. The flavors are just amazing and the orange juice and spices complement the fennel and red onion just so. (7 points)
Provided by justcallmetoni
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine spices with pepper and 1/4 teaspoon of salt. Season chicken to coat both sides.
- Preheat large nonstick skillet, add olive oil. Cook chicken breasts about 5 minutes each side. Remove chicken and keep warm.
- Add the fennel and onions to the pan and saute for 7 mnutes or so. The fennel should be tender but not mushy. If the pan appears to be too dry, add a tablespoon of water. Should be enough to moisten without steaming the vegetables.
- Boil two cups of water with 1/4 teaspoon of salt. Add couscous to water and turn off heat. Cover and let sit for 5 minutes. Fluff the grains before serving.
- Add juice, broth and the last 1/4 teasppon salt and bring to a boil for about 1 minute. Add constarch mixed in 1 tablespoon of water. Stir until it just begins to thicken, about 2-3 minutes.
- Add chicken and chopped fennel , cook 2 more minutes.
- Spoon coucous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.
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