- 1 tablespoon olive oil
- 2 skinless, boneless chicken breast halves - cut into chunks
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1 (15.5 ounce) can garbanzo beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 (14 ounce) can vegetable broth
- 1 (14 ounce) can quartered artichoke hearts, drained
- 1 carrot, peeled and chopped
- 1/2 cup sliced Mediterranean black olives
- 1 tablespoon white sugar
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 pinch cayenne pepper
- 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.
- 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.
03/26/2018
recipepes.com
Moroccan Tagine with Olives and Artichoke Hearts, recipe
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