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Moroccan Tagine with Olives and Artichoke Hearts

Moroccan Tagine with Olives and Artichoke Hearts

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Alexia Patramanis

Alexia Patramanis

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 1220 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  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.
  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.
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Reviews

nolie01
0

nolie01

1/28/2014

Very easy to make. The flavors are not too strong. This is great because even a picky family will eat. Wonderful on a cold day!

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