Moroccan Chicken Stew with Artichoke Hearts and Carrots

Photo by Maria del Mar Sacasa/Ennis, Inc.Photo by Maria del Mar Sacasa/Ennis, Inc.By Jeanne Kelley, Bon Appétit

Stews are misunderstood. Their name implies that they need to sit on the stove and, well, stew for hours before they're ready for the dinner table. But not this Moroccan-inspired dish: it's ready in under 30 minutes. So don't stew over it. Just make it tonight.

Moroccan Chicken Stew with Artichoke Hearts and Carrots

Recipe by Jeanne Kelley
6-8 servings

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3 tablespoons olive oil
2 onions, chopped
6 garlic cloves, minced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon paprika 1 teaspoon turmeric
4 cups low-salt chicken broth
1 teaspoon finely grated lemon zest
2 1/2 pounds skinless, boneless chicken breasts, cut into 1 inch cubes
1 pound frozen baby artichoke hearts
1 pound carrots, peeled, sliced
Kosher salt and freshly ground black pepper
Steamed couscous
Chopped flat-leaf parsley

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Heat oil in a large heavy pot over medium-high heat. Add onions and sauté until tender and starting to caramelize, about 8 minutes. Stir in garlic and next 4 ingredients and cook until fragrant, about 1 minute. Add broth and lemon zest and bring to a boil. Reduce heat to medium; stir in chicken, artichoke hearts, and carrots; simmer until vegetables are tender and chicken is just cooked through, 10-15 minutes. Season to taste with salt and pepper. Divide couscous among shallow bowls; spoon stew over and garnish with parsley.

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