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Orange and Tomato Chicken with Couscous
This dish is truly made to order. Cauliflower can replace the fennel, or the couscous can be switched for a whole grain brown rice. Serve with lightly dressed greens and please the most discerning palette.
Orange and Tomato Chicken with Couscous
Course Main Dish
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Cook Time 30 minutes
Servings
Ingredients
Orange and Tomato Chicken with Couscous
Instructions
  1. 1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Vertically slice fennel bulb.
  2. 2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 3 minutes on each side or until well browned. Transfer chicken to a plate.
  3. 3. Add sliced fennel, onion, and carrot to pan; cook 3 minutes. Add cinnamon and red pepper, if desired; cook 1 minute. Add orange juice, olives, and tomatoes. Increase heat to high, and bring to a boil. Add chicken and accumulated juices to pan. Reduce heat to medium, and cook 20 minutes or until chicken is done.
  4. 4. Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff with a fork.
  5. 5. Serve chicken and vegetables over couscous. Top with fennel fronds.
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