"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)"

Ingredient :

• 1teaspoon paprika
• ¹⁄₂teaspoon ground cumin
• ¹⁄₂teaspoon ground coriander
• ¹⁄₂teaspoon ground ginger
• ³⁄₄teaspoon sea salt
• ¹⁄₄teaspoon black pepper
• 1lb boneless skinless chicken breast
• 1tablespoon olive oil
• 2cups fennel, thinly sliced
• ¹⁄₄cup fennel leaves, chopped
• 1medium red onion, cut into 1 inch chunks
• 1cup orange juice (fresh squeezed but not neccessary)
• ¹⁄₃cup fat-free chicken broth
• 2teaspoons cornstarch
• 1tablespoon water

• COUSCOUS

• 1cup uncooked couscous
• 2cups water

Directions :

• 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.