Moroccan Tagine with Olives and Artichoke Hearts

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

Ingredients

• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• ½ onion, chopped
• 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
• 1 carrot, peeled and chopped
• ½ cup sliced Mediterranean black olives

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.