We love stuffed artichoke bottoms with ground meat and moroccan spices cooked in tomato sauce. For a lighter, easier weeknight meal we created something simpler with the same comforting flavor profile.
Unstuffed Moroccan Artichoke Bottoms
Servings
6 Servings
Ingredients
- 1 ½ pounds chicken breast 1-inch cubes
- ½ teaspoon kosher salt
- Freshly cracked black pepper
- 4 tablespoons extra virgin olive oil divided
- 1 large onion diced
- 2 cloves garlic minced
- 1 pound artichoke bottoms and/or hearts frozen or canned, coarsely chopped
- 1 teaspoon paprika
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ½ teaspoon ground turmeric
- 1 cup tomato paste
- 2 cups water
- Garnish: fresh chopped cilantro
Instructions
- Season chicken with salt and pepper.
- Heat a large pot over medium-high heat.
- Add 2 tablespoons oil and chicken. Brown on all sides and remove to a plate.
- Add remaining 2 tablespoons oil, onions, and garlic and sauté just until fragrant.
- Add artichokes. Cook until just beginning to brown, about 10 minutes.
- Add paprika, cumin, cinnamon, ginger, turmeric, tomato paste, and 2 cups water.
- Cook covered until flavors meld, about 10 minutes more.
- Add chicken back to the pot and simmer for 1 hour, covered.
- Serve over whole-wheat couscous. Garnish with cilantro.
Nutrition
Nutrition Facts
Unstuffed Moroccan Artichoke Bottoms
Amount per Serving
Calories
560
% Daily Value*
Fat
13
g
20
%
Cholesterol
83
mg
28
%
Sodium
215
mg
9
%
Carbohydrates
55
g
18
%
Fiber
7
g
29
%
Sugar
6
g
7
%
Protein
36
g
72
%
* Percent Daily Values are based on a 2000 calorie diet.
Leave a Reply