INGREDIENTS
2
lbs boneless & skinless chicken thighs or breasts, cut into 2” pieces*
2
medium onions, finely chopped
5
large garlic cloves, minced
2 tbsp
coconut or avocado oil, divided
16 oz
jarred (canned) artichoke hearts, drained and finely chopped**
2 cups
water or low-sodium chicken stock
1 tbsp
maple syrup or raw honey
1/2 tsp
salt
1/8 tsp
black pepper, ground
2 tbsp
parsley or basil, finely chopped