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Moroccan Chicken Stew with Artichoke Hearts and Carrots

Jeanne Thiel Kelley
  • minutes
  • Serves 6 to 8

INGREDIENTS

2 1/2

lbs Chicken breasts, skinless boneless

1 lb

Baby artichoke hearts, frozen

1 lb

Carrots

1 tbsp

Coriander, ground

1

Flat-leaf parsley

6

Garlic cloves

1 tsp

Lemon, zest

2

Onions

4 cups

Chicken broth, low-salt

1

Couscous

1

Kosher salt and freshly ground black pepper

1 tbsp

Paprika

1 tsp

Turmeric

3 tbsp

Olive oil

1 tbsp

Cumin, ground