Moroccan Chicken Stew with Artichoke Hearts and Carrots
"Here's an exotic-tasting dish that comes together so quickly, you can enjoy it any night of the week. Served with couscous, this stew is a complete meal...."
INGREDIENTS
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3 tablespoons olive oil
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2 onions, chopped
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6 garlic cloves, minced
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1 tablespoon ground coriander
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1 tablespoon ground cumin
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1 tablespoon paprika
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1 teaspoon turmeric
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4 cups low-salt chicken broth
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1 teaspoon finely grated lemon zest
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2 1/2 pounds skinless, boneless chicken breasts, cut into 1 inch cubes
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1 pound frozen baby artichoke hearts
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1 pound carrots, peeled, sliced
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Kosher salt and freshly ground black pepper
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Steamed couscous
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Chopped flat-leaf parsley
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