Ingredients
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2 tablespoons olive oil
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1 (13 3/4 ounce) can artichoke hearts, not marinated, drained
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1 1/2 lbs fresh fresh boneless skinless chicken breasts (cut into 1-1/2 inch chunks)
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1/2 teaspoon salt
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1 onion, peeled and finely chopped
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3 garlic cloves, peeled and chopped
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1/4 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
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1/4 cup white wine vinegar
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3 cups chicken broth
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2 tablespoons chopped fresh parsley
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1/4 teaspoon ground black pepper
Instructions
- Heat a large skillet over medium-high heat. Add oil and when hot, but not smoking, add well-drained artichokes to pan and sauté 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. Sauté 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.