Ingredients:
2 tablespoons olive oil
1 (13 3/4 ounce) cans artichoke hearts, not marinated, drained
1 1/2 lbs fresh fresh boneless skinless chicken breasts ( cut into 1-1/2 inch chunks)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 onions, peeled and finely chopped
3 garlic cloves, peeled and chopped
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup white wine vinegar
3 cups chicken broth
2 tablespoons chopped fresh parsley
Directions:
Heat a large skillet over medium-high heat. Add oil and when hot, but not smoking, add well-drained artichokes to pan and saute until lightly browned, about 3 minutes.
Remove from pan with a slotted spoon and set aside. Next, season chicken with salt and pepper. Add to pan and brown on all sides, about 5 minutes. Remove with a slotted spoon and set aside.
Add onion, garlic, cinnamon and nutmeg to pan. Saute until onions begin to soften, about 5 minutes. Pour in vinegar and scrape the bottom to remove any browned bits stuck to pan.
Stir in broth and chicken. Bring to a boil, then reduce heat and gently simmer, uncovered, until chicken is thoroughly cooked, about 15 minutes. Add reserved artichokes and simmer for 5 more minutes.
Garnish with parsley and serve over rice or couscous.
Servings: 6
Time preparation: 15 min.
Time total: 50 min.