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Moroccan Chicken Stew With Artichoke Hearts And Carrots

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Moroccan Chicken Stew With Artichoke Hearts And Carrots

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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