Monday, April 19, 2010

Moroccan Paleo Chicken and Fennel

I hope everyone enjoy this beautiful weekend! It was absolutely beautiful. I took a couple days off CrossFit, but enjoyed working in the yard! I definitely have spring fever! :-)
I tried a little something new tonight... a Moroccan dish, with fennel! The flavors were amazing together and the whole house smelled like something special. Everyone kept hovering around the kitchen, anxiously awaiting their meal! I hope you enjoy!

4 skinless, boneless chicken breasts, slightly pounded and cut in half
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground ginger
1/4 black pepper
pinch sea salt (optional)
1 T olive oil
2 bulbs fennel, thinly sliced
1/4 fennel leaves, chopped
1 medium red onion, thick slices
1/2 red bell pepper, finely chopped
1 C orange juice (fresh squeezed is best, but not necessary)
1/2 C chicken broth, organic, low sodium
2 tsp. arrowroot powder
1 T water

Preheat oven to 350 degrees. Combine spices and season chicken breasts on both sides. Heat olive oil in large skillet. Cook chicken breasts about 5 minutes on each side. Remove from pan and put in a baking dish. Add sliced fennel, onions and bell pepper to pan. Saute for about 8-10 minutes, until the fennel is tender. Add juice and broth to pan and bring to a boil. Mix arrowroot powder with 1 T water and add to pan. Stir until it begins to thicken, about 2-3 minutes. Add chopped fennel leaves. Pour fennel mixture over chicken breasts and bake for about 10 minutes (until bubbly and chicken is thoroughly cooked). Serve with your choice of side. We served it with a bed of sauteed spinach. The fennel was SO delicious in this meal! We really enjoyed it... and there were plenty of leftovers! Yahoooo. :-)

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