Moroccan Chicken and Veggie Skillet

Place fennel seeds (if using) on a cutting board and break them by cutting once or twice with a large, heavy knife.

Or if you have a mortar and pestle, give them a couple of grinds to lightly crush and release the aroma.

In a small bowl, mix crushed fennel seeds, cumin, cinnamon and cayenne; set aside.

In a large nonstick frypan, heat oil over medium high heat.

Brown chicken with onion and garlic about 5 minutes.

Stir in fennel mixture and sauté 1 minute.

Add broth, zucchini, carrots, raisins and salt; bring to a boil.

Cover and simmer over low heat stirring once, 5 minutes or until veggies are tender.

Dissolve cornstarch in 1 tablespoon water, stir cornstarch mixture into pan and cook until thickened.

Serve over prepared couscous or rice and garnish with chopped coriander.