An aromatic-spiced chicken stew with artichoke hearts.

Chicken Stew with Artichokes and Garlic

2 tablespoons olive oil
1 (13.75-ounce) can artichoke hearts, drained
1 1/2 pounds fresh boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 onion, finely chopped
3 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup white wine vinegar
3 cups chicken broth
2 tablespoons chopped fresh flat-leaf parsley

1. 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.
2. 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.

Makes 6 servings.