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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place fennel seeds (if using) on a cutting board and break them by cutting once or twice with a large, heavy knife. | 2. Or if you have a mortar and pestle, give them a couple of grinds to lightly crush and release the aroma. | 3. In a small bowl, mix crushed fennel seeds, cumin, cinnamon and cayenne; set aside. | 4. In a large nonstick frypan, heat oil over medium high heat. | 5. Brown chicken with onion and garlic about 5 minutes. | 6. Stir in fennel mixture and sauté 1 minute. | 7. Add broth, zucchini, carrots, raisins and salt; bring to a boil. | 8. Cover and simmer over low heat stirring once, 5 minutes or until veggies are tender. | 9. Dissolve cornstarch in 1 tablespoon water, stir cornstarch mixture into pan and cook until thickened. | 10. Serve over prepared couscous or rice and garnish with chopped coriander. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cinnamon	1/4	teaspoon	ground	-	-	-	-
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
chicken breast	2	boneless	skinless cut boneless	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		smashed	-	-	-	-
chicken broth	3/4	cup	reduced sodium	-	-	-	-
zucchini	1		sliced	2.31	0.3421	0.2981	0.044000000000000004
carrot	2 -3		julienned	0.0	0.0	0.0	0.0
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
salt	1/4	teaspoon		-	-	-	-
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
coriander			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.