Moroccan Chicken with Carrots & Artichokes

Ingredients:
-2TBS extra virgin olive oil
-2 ½ bone-in chicken thighs or drumsticks
-1 tsp salt
-1/4 tsp pepper
-1lb carrots, either baby carrots or sliced
-1 medium yellow onion (1 ½ cups) diced
-5 cloves garlic, minced
-2 ½ tsp ground ginger
-2 tsp ground cumin
-1 tsp ground cinnamon
-1/2 tsp ground coriander
-1 cup green olives (River Valley Coop has green olives with garlic & lemon is their refrigerator section)
-1 can artichokes (cut in half)
-1 lemon sliced if not using RVC product
-2 TBS lemon juice
-2 cups low sodium chicken broth
-1 c whole wheat couscous
 
Steps:
1) Heat oil in Dutch Oven or large, deep skillet with tight fitting lid
2) Sprinkle chicken with salt & pepper on both sides & cook in a single layer until browned on both sides
3) This may take a few batches.
4) Removed browned chicken from pan & place on plate.
5) Add onions & carrots to pan, stir occasionally until veggies have started to soften, about 4 minutes.
6) Reduce heat to medium & add garlic, ginger, cumin, cinnamon & coriander. Stir for about 1 minute, making sure the spices don't brown
7) Return chicken to pan.
8) Add olives & artichokes.
9) Add chicken broth & lemon juice, stirring to scrape up any brown bits from bottom of pan.
10) Increase heat to high & bring to a boil.
11) Reduce heat to medium low & simmer for 20-30 minutes until chicken is fully cooked.
12) Add couscous making sure that it’s stirred into the broth.
13) Cover pot, turn heat off & let sit for 5-10 minutes.
14) Enjoy!