Fennel is highlighted in this North African-style stew.
Mix cumin, paprika, salt, and cayenne in small bowl. Cut chicken crosswise into thirds. Toss in large bowl with spices.
Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; brown 2 minutes per side. Transfer to plate.
Add 1 tablespoon oil and fennel to same skillet. saute until golden in spots, 5 minutes. Return chicken and juices to skillet. Add broth and lemon juice. Bring to simmer, scraping up browned bits. Cover, reduce heat to low, and cook until chicken is cooked through, 15 minutes. Add olives. Simmer until sauce thickens, 5 minutes. Stir in cilantro. Season with salt and pepper.
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Serving Size: 1 Serving (1402g) | ||
Recipe Makes: 4 | ||
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Calories: 1387 | ||
Calories from Fat: 461 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.3g | 68 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 20.5g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 836.6mg | 257 % | |
Sodium 1989.7mg | 69 % | |
Potassium 3428.1mg | 90 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 8.4g | 33 % | |
Sugars, other 11.5g | ||
Protein 203.1g | 290 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1387
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