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Moroccan Chicken Stew with Artichoke Hearts and Carrots
- 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:View on Bon Appetit
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