Tuesday, September 8, 2015

Moroccan Stew with Chicken, Artichoke Hearts and Carrots

As the days get shorter and colder nothing seems better than a stew.  This one is ready in under 30 minutes and is full of exotic flavors.  Serve over rice, pasta, quinoa or potatoes.

Servings: 6–8

 Moroccan Stew with Chicken, Artichoke Hearts and Carrots
 Moroccan Stew with Chicken, Artichoke Hearts and Carrots

  • 3 tbsps STAR Original Olive Oil
  • 2 onions, chopped
  • 6 garlic cloves, minced
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tsp turmeric
  • 4 cups chicken broth
  • 1 tsp finely grated lemon zest
  • 2 1/2 pounds skinless, boneless chicken thighs or breasts, cut into bite size pieces
  • 1 14.75 oz. jar Cara Mia Artichoke Hearts In Water, drained
  • 1 pound carrots, peeled, sliced
  • salt and black pepper as needed
  • chopped flat-leaf parsley for garnish
Heat the olive 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 3 ingredients and cook until fragrant, about 1 minute. Add chicken broth and lemon zest and bring to a boil. Reduce the heat to medium; stir in chicken and carrots; simmer until vegetables are tender and chicken is about cooked through, about 10 minutes then add the artichoke hearts and cook 2 more minutes. Season to taste with salt and pepper.

Spoon stew over rice, pasta or quinoa and garnish with parsley.


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