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Moroccan Chicken Stew with Artichoke Hearts and Carrots


Moroccan Chicken Stew with Artichoke Hearts and Carrots Recipe

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
Directions:
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