Name: Moroccan Chicken Stew with Artichoke Hearts and Carrots
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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Inspired by Moroccan flavors, this chicken stew recipe is incredibly fragrant while cooking.

Recipe notes