Moroccan Chicken Stew

INGREDIENTS

• 2 Tbsp EVOO
• 2 lbs shredded cooked chicken
• 1 lb frozen artichoke hearts
• 1 14.5 oz can sliced carrots, drained
• 1 onion, chopped
• 1 carton chicken broth
• 4 Tbsp jarlic
• 1 Tbsp ground coriander
• 1 Tbsp cumin
• 1 Tbsp smoked paprika
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 2 lemon slices

PREPARATION

1. In white Dutch oven on medium, dump everything.
2. Bring to s a simmer.
3. Cover, and cook for about 10 minutes.
4. Serve over rice or couscous.

( Dump Dinners: The Absolute Best Dump Dinners Cookbook - kindle )

-- JMag Guthrie - 2016-05-25