Chicken Artichoke Olive Skillet

INGREDIENTS

1 lb

boneless skinless chicken thighs

1 tbsp

extra virgin olive oil

salt & pepper

1/2

large yellow onion, chopped

1 clove

garlic, minced

1 tsp

turmeric

1/2 tsp

cumin

1/2 tsp

coriander

1/4 tsp

cinnamon

1/8 tsp

red pepper flakes

1 cup

chicken broth

3 tbsp

Nakano Original seasoned rice vinegar

1/2 cup

small white beans, rinsed and drained

14 oz

can quartered artichoke hearts, drained

3/4 cup

mixed pitted olives I used a mixture of green and kalamata

freshly chopped parsley for garnish