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
Chopped flat-leaf parsley
1) Heat oil in a large heavy pot over medium-high heat. Add onions and sauté until tender and starting to caramelize, about 8 minutes.
2) Stir in garlic and next 4 ingredients and cook until fragrant, about 1 minute. Add broth and lemon zest and bring to a boil.
3) 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.
4) Season to taste with salt and pepper. Divide couscous among shallow bowls; spoon stew over and garnish with parsley