Moroccan Chicken Stew With Artichokes

scrumptious saturday
Get more money-saving content with our email newsletter!
FavoriteLoadingAdd to favorites

Welcome to our #ScrumptiousSaturday post! Do you find yourself making the same tired, old recipes all the time? Let CatchyFreebies help you out with a delicious recipe that your family and your budget will love. If you have any culinary money-saving tips, we’d love for you to share them with all of us on our Facebook wall or tweet @CatchyFreebies with the hashtag #ScrumptiousSaturday.

Last week I gave you an easy and delicious chicken drumstick recipe and I really hope you gave it a try. There really are hundreds of ways to prepare chicken so this week I thought I’d do a recipe using chicken breasts. I know that lots of people don’t like chicken breasts because they find them too dry and they can be more expensive than whole chickens or other parts. But this recipe will show you that white meat chicken can be moist and juicy, and you can often find chicken breast cutlets on sale. I think you’ll really love Moroccan Chicken Stew from Bon Appetit because it’s fast, easy, and really good!

Moroccan Chicken Stew With Artichokes


  • 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


  1. Heat oil in a large heavy pot over medium-high heat.
  2. Add onions and sauté until tender and starting to caramelize, about 8 minutes.
  3. Stir in garlic and next 4 ingredients and cook until fragrant, about 1 minute.
  4. 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.
  5. Season to taste with salt and pepper. Divide couscous among shallow bowls; spoon stew over and garnish with parsley.
  6. This recipe serves 6-8. Artichokes can be pricey, so you can omit them or sub them with zucchini or tomatoes if you like, but if you want to to splurge this is a great dish to try!

Chicken breast is leaner than dark meat, which makes it a great option if you’re counting fat and calories. Do you have recipes for preparing juicy lean chicken? Share with us on Facebook and Twitter using the hashtag!


Like this post? Sign up for our email newsletter so you never miss a money-saving recipe!

subscribe button

scrumptioussaturday fb

scrumptioussaturday pinterest


Leave a Reply