Moroccan Tagine with Olives and Artichoke Hearts

Name: Moroccan Tagine with Olives and Artichoke Hearts
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 2 skinless, boneless chicken breast halves - cut into chunks; ½ 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; ½ cup sliced Mediterranean black olives; 1 tablespoon white sugar; 1 tablespoon lemon juice; 1 teaspoon salt; 1 teaspoon ground coriander; 1 pinch cayenne pepper

Rating: 4.5 stars

2 Ratings
2 Reviews
1 Photo

A delicious Moroccan stew that can be served over couscous or saffron rice. This dish can also be made vegetarian by omitting the chicken.

By Alexia Patramanis

Gallery

Recipe Summary

prep:

15 mins

cook:

45 mins

total:

1 hr

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

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.

Advertisement
Step 2

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.