Name: Moroccan Tagine with Olives and Artichoke Hearts
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Skinless, boneless chicken breast halves - cut into chunks - 2; Onion, chopped - ½; Garlic, minced - 3 cloves; Garbanzo beans, drained and rinsed - 1 (15.5 ounce) can; Diced tomatoes with juice - 1 (14.5 ounce) can; Vegetable broth - 1 (14 ounce) can; Quartered artichoke hearts, drained - 1 (14 ounce) can; Carrot, peeled and chopped - 1; Sliced Mediterranean black olives - ½ cup; White sugar - 1 tablespoon; Lemon juice - 1 tablespoon; Salt - 1 teaspoon; Ground coriander - 1 teaspoon; Cayenne pepper - 1 pinch

Ingredients for - Moroccan Tagine with Olives and Artichoke Hearts

1. Olive oil 1 tablespoon

2. Skinless, boneless chicken breast halves - cut into chunks 2

3. Onion, chopped ½

4. Garlic, minced 3 cloves

5. Garbanzo beans, drained and rinsed 1 (15.5 ounce) can

6. Diced tomatoes with juice 1 (14.5 ounce) can

7. Vegetable broth 1 (14 ounce) can

8. Quartered artichoke hearts, drained 1 (14 ounce) can

9. Carrot, peeled and chopped 1

10. Sliced Mediterranean black olives ½ cup

11. White sugar 1 tablespoon

12. Lemon juice 1 tablespoon

13. Salt 1 teaspoon

14. Ground coriander 1 teaspoon

15. Cayenne pepper 1 pinch

How to cook deliciously - Moroccan Tagine with Olives and Artichoke Hearts

1 . Stage

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.

2 . Stage

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.