Chicken Breasts with Fennel, Carrots, and Couscous
After the chicken is browned and the vegetables are sautéed, the meat is braised until fork-tender. Orange juice adds vitamin C and brightens the dish, but you can omit it and increase the chicken stock by half a cup.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring the water to a boil in a small saucepan; add couscous, and stir to combine. Cover and let stand until tender, about 5 minutes, then fluff with a fork.
Step 2
Pat chicken dry with paper towels. Rub chicken on both sides with 3/4 teaspoon paprika and 1/2 teaspoon salt, dividing evenly; season with pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken until lightly browned, about 3 minutes per side; transfer to a plate.
Step 3
Reduce heat to medium. Add remaining 1 tablespoon oil; when hot, add fennel and carrots. Cook, stirring occasionally, until vegetables are crisp-tender and lightly browned, 5 to 7 minutes. Add remaining 1 teaspoon paprika, the cumin, and 1/4 teaspoon salt; season with pepper. Cook, stirring, until spices are fragrant, about 1 minute.
Step 4
Add chicken and any accumulated juices from plate to skillet along with the apricots, olives, orange juice, and broth. Cover and simmer until vegetables are soft and chicken is cooked through, 12 to 15 minutes. Serve with couscous.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 492
Step 7
Saturated Fat: 1.4g
Step 8
Unsaturated Fat: 8.9g
Step 9
Cholesterol: 99mg
Step 10
Carbohydrates: 50g
Step 11
Protein: 46.5g
Step 12
Sodium: 703mg
Step 13
Fiber: 6.5g
