This delicious Moroccan stew recipe of chicken in a tomato broth with olives, carrot, onion, and garlic can be served over couscous or saffron rice.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
229 Calories
Recipe Instructions
Step 1
Heat olive oil in a large skillet over medium heat. Cook and stir chicken, onion, and garlic in hot oil until the chicken is no longer pink in the center, about 15 minutes.
Step 2
Stir garbanzo beans, diced tomatoes with juice, vegetable broth, artichoke hearts, carrot, olives, sugar, lemon juice, salt, coriander, and cayenne pepper into the chicken mixture; bring to a boil, reduce heat to low, and simmer until vegetables are tender, about 30 minutes.
Ingredients
1 tablespoon white sugar
1 teaspoon salt
1 tablespoon lemon juice
1 tablespoon olive oil
3 cloves garlic, minced
1 pinch cayenne pepper
1 teaspoon ground coriander
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can quartered artichoke hearts, drained
1 (14 ounce) can vegetable broth
2 skinless, boneless chicken breast halves - cut into chunks
1 (15.5 ounce) can garbanzo beans, drained and rinsed