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

Moroccan Tagine with Olives and Artichoke Hearts

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.