Prep Time
30 Mins
Cook Time
30 Mins
Yield
6 servings

How to Make It

Step 1

Trim bases from fennel bulbs; cut bulbs into thin strips, reserving fronds for garnish, if desired.

Step 2

Sprinkle 3 teaspoons Seasoning Mix evenly over chicken.

Step 3

Sauté chicken in 2 teaspoons hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned. Cut into thin slices; set aside, and keep warm.

Step 4

Sauté fennel, onion, and carrot in remaining 1 teaspoon hot oil in a large nonstick skillet over medium heat 5 minutes or until fennel begins to soften.

Step 5

Stir in chicken broth and remaining 1 teaspoon Seasoning Mix; bring to a boil. Reduce heat; simmer 8 minutes. Stir in milk and, if desired, liqueur. Return chicken to pan; cook 6 more minutes or until heated. Serve chicken topped with fennel mixture over parsleyed couscous. Garnish, if desired.

Step 6

Note: For testing purposes only, we used ouzo for anise liqueur.

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