Moroccan Chicken Stew with Artichoke Hearts and Carrots

Chicken is pretty much a mainstay dinner in our household, so I am always on the hunt for new chicken recipes. I have moved towards more exotic flavors in my attempt to find something fresh. When I saw this recipe from Bon Appétit, I knew the combination of seasonings combined with artichoke hearts and couscous was sure to be a winner in our home.  It was!  When I asked the kids which recipe I should share with my readers this week, they both said the Moroccan Chicken. This recipe comes whole-heartedly endorsed not only from my husband and me, but it has received a stamp of approval from both a 16 year-old and 12 year-old. Need I say more?

Picture

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

Picture

When I cook, I like to pull out all of the ingredients before I start. That way I know I actually have everything. No last minute surprises 🙂 I inadvertently pulled out the vegetable broth, but I realized my mistake as I went to open the container. I swapped out the vegetable broth with chicken broth as the recipe calls for.
DIRECTIONSHeat 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

Picture

Recipe and above picture fromBon Appétit 
No, mine looked nothing like the photo from Bon Appétit. But the meal was delicious!
Related Posts Plugin for WordPress, Blogger...

One Reply to “Moroccan Chicken Stew with Artichoke Hearts and Carrots”

  1. […]  Moroccan Chicken Stew with Artichoke Hearts and Carrots […]

Leave a Reply