Moroccan Tagine with Olives and Artichoke Hearts

Ingredients

• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves – cut into chunks
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 (15.5 ounce) can garbanzo beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (14 ounce) can vegetable broth
• 1 (14 ounce) can quartered artichoke hearts, drained
• 1 carrot, peeled and chopped
• 1/2 cup sliced Mediterranean black olives
• 1 tablespoon white sugar
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 pinch cayenne pepper

Directions

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.

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.