A delightful Moroccan-inspired chicken and vegetable dish, perfect for a quick and flavorful meal.
Crush the fennel seeds using a mortar and pestle or by chopping them on a cutting board.
Crushing the fennel seeds releases their essential oils, enhancing the aroma and flavor.
Combine the crushed fennel seeds, cumin, cinnamon, and cayenne pepper in a small bowl.
Mixing the spices beforehand ensures even distribution in the dish.
Heat a large nonstick frypan over medium-high heat and add a drizzle of oil.
Ensure the pan is hot before adding ingredients to prevent sticking.
Cook the chicken pieces until browned on both sides, then remove them from the pan.
Browning the chicken adds depth of flavor to the dish.
In the same pan, sauté the chopped onion and minced garlic until fragrant.
Stir frequently to prevent the garlic from burning.
Add the spice mix to the pan and cook briefly to toast the spices.
Toasting the spices enhances their flavor and aroma.
Pour in the chicken broth and add the sliced zucchini, carrots, and raisins.
Cut the vegetables into uniform sizes for even cooking.
Return the chicken to the pan, cover, and simmer until the vegetables are tender.
Simmering with the lid on helps retain moisture and cook the ingredients evenly.
Dissolve the cornstarch in a tablespoon of water and stir it into the pan to thicken the sauce.
Stir continuously to avoid lumps forming in the sauce.
Serve the dish over couscous or rice and garnish with chopped fresh coriander.
Adding fresh herbs at the end brightens the dish and enhances its presentation.
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