Side Pannel
Moroccan Chicken Stew with Artichoke Hearts and Carrots
Moroccan Chicken Stew with Artichoke Hearts and Carrots
- Recipe Submitted by Cassata on 09/22/2014
Category: Dinner Party, Healthy Recipes, Main Dish, Chicken
Ingredients List
- 3 tablespoons olive oil
- 2 onions, chopped
- 6 garlic cloves, minced
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 4 cups low-salt chicken broth
- 1 teaspoon finely grated lemon zest
- 2 1/2 pounds skinless, boneless chicken breasts, cut into 1 inch cubes
- 1 pound frozen baby artichoke hearts
- 1 pound carrots, peeled, sliced
- Kosher salt and freshly ground black pepper
- Steamed couscous
- Chopped flat-leaf parsley
Directions
1. Heat oil in a large heavy pot over medium-high heat. Add onions and sauté until tender and starting to caramelize, about 8 minutes. Stir in garlic and next 4 ingredients and cook until fragrant, about 1 minute. Add broth and lemon zest and bring to a boil. Reduce heat to medium; stir in chicken, artichoke hearts, and carrots; simmer until vegetables are tender and chicken is just cooked through, 10”“15 minutes. Season to taste with salt and pepper. Divide couscous among shallow bowls; spoon stew over and garnish with parsley
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