Moroccan Chicken Stew with Artichoke Hearts and Carrots

By stancec44

Ingredients

• 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

Preparation

Step 1

Heat oil in a large heavy pot over medium-high heat. Brown chicken pieces and then remove. 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.