How to make it

  • Heat olive oil in large, deep skillet. Add onions and garlic and saute over medium heat about 7 minutes, or until onion is golden. Add chopped fennel bulb and continue cooking another 5 minutes.
  • Either remove vegetables or push aside to make room for the chicken. Add chicken to pan and cook about 5 minutes, stirring occasionally.
  • Add tomatoes, 1/2 cup of stock, and season with salt, pepper, fennel seeds, oregano, marjoram and pepper flakes. (Return onion mixture to pan if you removed it). Bring to boil, then reduce heat and cover; cook another 10 minutes.
  • Stir in peas, olives, mint, balsamic vinegar and add spinach. Cover and cook until spinach is wilted.
  • Meanwhile, bring remaining 1 cup of stock and 1 Tbsp butter to a boil. Stir in couscous, then remove from heat, cover and let sit 5 minutes. Fluff with fork.
  • To serve, place scoop of couscous on plate and top with chicken mixture and feta cheese. You can also drizzle with additional olive oil and balsamic vinegar. Garnish with chopped fennel fronds and mint leaves.

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