moroccan tagine with olives and artichoke hearts

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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.