Inspired by Moroccan flavors, this chicken stew recipe is incredibly fragrant while cooking.
Recipe information
Yield
6 to 8 Servings
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
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Preparation
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