Moroccan Chicken Stew with Artichoke Hearts and Carrots Recipe

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

Steamed couscous

Chopped flat-leaf parsley