Chicken Breasts with Fennel Carrots and Couscous
Ingredients
- 4 boneless, skinless free-range chicken breasts (6 to 8 ounces each)
- 1 1/2 teaspoons paprika
- Coarse salt and ground pepper
- 2 tablespoons canola oil
- 1 fennel bulb, trimmed, cored, and thinly sliced
- 3 large carrots, peeled and thinly sliced
- 1 teaspoon ground cumin
- 2/3 cup dried apricots, chopped
- 1/2 cup oil-cured pitted black olives, halved
- 1/2 cup orange juice
- 1/2 cup reduced-sodium chicken broth
- 2 cups cooked couscous
Instructions
Chicken Breasts with Fennel, Carrots, and Couscous serves 4 original recipe by Martha Stewart.
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