xiaoxl/recipe_data huggingface dataset:
Tea Cookies I
Category: desserts
By Mari

This recipe makes 30 to 35 cookies. They are delicious, can't eat just one.

Ingredients:
1 cup butter, softened
½ cup confectioners' sugar
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
1 pinch salt
1 ½ teaspoons baking powder
¾ cup chopped walnuts
⅓ cup confectioners' sugar for dusting

Directions:
Beat together the butter and confectioners' sugar till creamy.  Add vanilla. Mix the dry ingredients, stir into creamy mixture.  Blend well. Add the nuts, mix well, roll the dough out into two balls.   Wrap in plastic wrap and chill for at least 1 hour in the refrigerator. Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls. Place on ungreased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes till firm but not brown. While still warm roll into confectioners' sugar, let cool and roll again.

Yields: 2 1/2 dozen

Calories: 294.8
Fat: 20.4 g
Saturated fat: 10.2 g
Carbohydrates: 25.5 g
Sugars: 8.5 g
Dietary fiber: 1.1 g
Protein: 3.5 g
Cholesterol: 40.7 mg
Sodium: 170.6 mg
Crabby Crusted Chickpea Cakes
Category: appetizers-and-snacks
By hmacmil2

Crab salad tops a garbanzo bean-based patty with an oatmeal crust, all stacked on top of shredded lettuce.

Ingredients:
2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
1  onion, chopped
½ cup chopped fresh parsley, divided
2  eggs, beaten
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried thyme
1 ½ cups quick-cooking oats, divided
¾ cup bread crumbs, divided
¼ cup grapeseed oil
2 (6 ounce) cans crab meat, drained
¼ cup mayonnaise
1 tablespoon celery seed
1 ½ teaspoons white sugar
½ teaspoon paprika
1 large head romaine lettuce heart, shredded

Directions:
Blend chickpeas together in a food processor or blender until they turn into a paste; transfer to a bowl. Mix onion, 1/4 cup parsley, eggs, salt, black pepper, and thyme into chickpeas paste. Add 1/2 of the oats and 1/2 of the bread crumbs. Spread the remaining oats and bread crumbs onto a plate. Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated. Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side. Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed. Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.

Prep time: 45 mins
Cook time: 6 mins
Total time: 51 mins
Yields: 10 patties

Calories: 302
Fat: 13.4 g
Saturated fat: 1.9 g
Carbohydrates: 31.5 g
Sugars: 2.8 g
Dietary fiber: 5.5 g
Protein: 14.6 g
Cholesterol: 69.2 mg
Sodium: 623.8 mg
Greek Pasta Salad


Ingredients:
rotini pasta, cucumber, cherry tomatoes, artichoke hearts, bell pepper, feta cheese

Directions:
Prepare and cook pasta as directed on package., Add all ingredients together in a large bowl., Toss until all ingredients are well coated., Cover and refrigerate at least 2 hours.
Salted Chocolate Crinkle Cookies


Ingredients:
unsalted butter, all-purpose flour, baking powder, salt, eggs, sugar, vanilla extract, powdered sugar, coarse salt

Directions:
Heat chocolate and butter in medium heatproof bowl set over saucepan of barely simmering water until melted (bowl shoud not touch water], stirring occasionally.  Remove bowl from saucepan; cool to room temperature.
Whisk flour, cocoa, baking powder and 1/4 teaspoon salt in medium bowl.  Beat eggs, sugar and vanilla in large bowl at medium speed 1 minute or until smooth and lightened in color.  At low speed, beat in melted chocolate mixture until blended.  Stir in flour mixture until blended.  Cover and refrigerate dough overnight. (Dough will be extremely soft before refrigerating].
Heat oven to 325 degrees F.  Line baking sheets with parchment paper.
Place powered sugar in small bowl.  Roll 1 tablespoon dough per cookie between hands into 1 inch ball (spray hands with cooking spray to avoid sticking].  Roll each ball in powdered sugar.  Place 3 inches apart on baking sheets.
Bake 10 minutes or until tops are puffed and crinkled and feel firm when lightly touched.  Remove from oven.  Place 1 Kiss on top of each cookie; press very lightly into cookie.  Bake 5 to 15 seconds or until chocolate just starts to look shiny (soft but not melted].
Remove from oven; sprinkle Kisses with course salt (be generous].  Cool on baking sheet on wire rack 1 minute.  Carefully place cookies on rack; cool completely (Kisses will be very soft and may lose shape if not careful when moving].
Southern Driver


Ingredients:
water, maraschino cherry

Directions:
Combine sugar cube, 1 teaspoon water and bitters in an old-fashioned glass. Add whiskey, flavored whiskey and orange juice. Stir. Top with ice.
Garnish with orange slice and maraschino cherry.
Granny's Biscuits


Ingredients:
self-rising flour, buttermilk

Directions:
Mix flour and buttermilk together until mixture is stiff but not dry.
It will be sticky On floured surface turn dough out.
Add flour on top of dough and knead until dough is kind of dry but still sticky in the middle.
Pat dough out to about 1/2 in thick and cut with cutter.
In a cookie pan melt about 1/4 c butter flavored crisco (or reg. Crisco] in a 425 degree oven When melted remove from oven, tilt to cover pan.
Then, tilt pan so extra oil runs to one end.
Take each bisquit and dredge in the oil so that both sides of bisquits are coated.
Place bisquits close together in pan (touching].
Now bake at 425 degrees F until the tops are brown.
THESE ARE ABSOLUTELY,NO DOUBT ABOUT IT THE BEST, MOST DELICIOUS, MOIST, BISQUITS YOU HAVE EVER TASTED.
Hope you love these as much as we do.
Let me know how you like these.
No-Sugar-Added Blueberry and Banana Wheat Muffins
Category: bread
By Speck

For the health-conscious breakfast eater, this is a great substitute for fattier counterparts. You can use all-purpose flour in place of the wheat flour if desired. Other fruits can be substituted as well!

Ingredients:
1 cup mashed bananas
1  egg
½ cup water
½ cup vegetable oil
2 cups wheat flour
1 teaspoon baking soda
2 ¼ teaspoons baking powder
1 cup fresh or frozen blueberries

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Mix together mashed bananas, egg, water, and oil in a large bowl. Mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that's okay!). Gently fold the blueberries into the batter. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Remove muffins from tins, and cool on a wire rack.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 18 muffins

Calories: 124.5
Fat: 6.6 g
Saturated fat: 0.9 g
Carbohydrates: 14.8 g
Sugars: 2.4 g
Dietary fiber: 0.9 g
Protein: 2 g
Cholesterol: 10.3 mg
Sodium: 119.4 mg
Sweet and Spicy Cajun Roasted Peanuts


Ingredients:
granulated sugar, kosher salt, dried thyme leaves, cayenne pepper, garlic powder, unsalted peanuts

Directions:
Preheat oven to 300°F (150°C]. Line a baking sheet with parchment paper. In a medium bowl, whisk egg white until frothy. Then whisk in sugar and seasonings (if you only have garlic salt, add only 1/4 tsp (1 mL] salt] until blended. Add peanuts and stir to coat.
Spread peanuts out on prepared baking sheet. Roast in preheated oven, stirring a couple of times until nuts are golden brown and mixture is barely sticky, 20 to 25 minutes. Taste, adding a little more salt if needed. Cool completely, breaking up nuts as they cool. Store in an airtight container for a couple of weeks.
Honey-Mustard and Curry Chicken Thighs
Category: meat-and-poultry
By Brad Istace

Chicken thighs with honey, mustard, and curry. You will want to be home while this is cooking so that you can baste it occasionally. Produces a delicious sauce that goes well with rice.

Ingredients:
10  skinless chicken thighs
½ cup liquid honey
¼ cup prepared mustard
1 teaspoon curry powder
¼ teaspoon salt
½ teaspoon dried tarragon

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Flatten chicken thighs and squeeze tightly into a square baking dish. Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top. Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and juices run clear, about 50 minutes, basting occasionally with the honey-mustard sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 4 servings

Calories: 674.9
Fat: 32.5 g
Saturated fat: 8.5 g
Carbohydrates: 53.6 g
Sugars: 34.9 g
Dietary fiber: 1.4 g
Protein: 42.5 g
Cholesterol: 179 mg
Sodium: 879.2 mg
Stuffed Acorn Squash


Ingredients:
acorn squash, lean beef, pork, Pepperidge Farm stuffing, butter, margarine

Directions:
"Combine pork, beef, stuffing and consomme, and mix well. Cut squash in half and discard the seeds. Parboil the squash, cut side down in a little boiling water about 5 minutes and brush generously with melted butter. Divide the stuffing mixture among the squash shells and bake at 350* for about 1 hour, or until squash is tender."
Banana Nut Muffins


Ingredients:
walnut oil, granulated sugar, eggs, potato starch, matzo meal, cream of tartar, baking soda, ground cinnamon, walnuts, pecans, bananas

Directions:
Spray a muffin tin with vegetable oil or line with muffin papers.
Preheat the oven to 350°F.
In the bowl of an electric mixer, beat oil with sugar.
Add eggs one at a time and continue beating.
Add mashed bananas and combine well.
Combine matzo cake meal, potato starch, cream of tartar, baking soda, and ground cinnamon.
Add the chopped nuts.
Add the dry ingredients to the egg - banana mixture, until just combined.
Do not overmix.
Pour the batter into the prepared muffin tins, filling them to the top.
Bake for 25-30 minutes  until the top is brown and a toothpick inserted in the center has moist crumbs.
Autumn Apple Cupcakes with Cream Cheese Frosting


Ingredients:
granny smith apple, cognac, brandy, all-purpose flour, sugar, baking soda, salt, cinnamon, nutmeg, clove, eggs, canola oil, vanilla, unsalted butter, cream cheese, vanilla, powdered sugar

Directions:
For cupcakes: Position rack in the middle of the oven-- preheat to 350* (F].
Line 12 medium muffin tins with paper lining.
Put grated apple in small bowl and stir with brandy.
Put flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves in large mixing bowl.
Mix on low speed to combine ingredients.
Mix in eggs, oil, vanilla, and apple mixture.
Divide the batter between the 12 muffin tins, about 3 Tbsp.
batter each.
Bake 23-25 minutes, or until toothpick comes out clean.
**Turnmuffin tins about 12 minutes into baking time to ensure cupcakes bake evenly** Cool cupcakes 5 minutes in pan.
Transfer to wire rack and cool completely.
For frosting: Put butter, cream cheese, and vanilla in mixing bowl; beat on medium speed for about 1 minute until mixture is blended and smooth.
Decrease the speed to low, and gradually beat in powdered sugar.
Beat until frosting is smooth.
Spread frosting over cooled cupcakes.
Cajun Shrimp


Ingredients:
large shrimp, butter, sweet onion, fresh basil, fresh oregano, bay leaf, salt, garlic clove

Directions:
Peel shrimp, and, if desired, devein.
Melt butter in a large skillet over medium-high heat; add onion and next 5 ingredients, and sauté 5 minutes or until onion is tender.
Stir in garlic, and sauté 1 more minute.
Stir in shrimp, and cook, stirring occasionally, 6 minutes or just until shrimp turn pink. Remove and discard bay leaf.
**Note:.
2 lb. frozen peeled, large raw shrimp, thawed according to package directions, may be substituted.
Scallops on Asparagus Spears With Wine Reduction


Ingredients:
asparagus spears, flour, paprika, butter, sea scallops, dry white wine, dried dill weed, lemon

Directions:
Cook asparagus in boiling water in a large skillet 3 minutes or until crisp tender.
Drain on paper towels and set aside.
Keep warm.
Combine flour, Old Bay, and paprika in a shallow pan.
Stir to blend thoroughly.  Add scallops and coat with flour mixture.
Dry skillet with a paper towel, and place over medium-high heat until hot.  Add 2 tablespoons of butter.  When butter is melted, add scallops and cook 4 minutes, turn and cook 4 minutes longer or until opaque in center.
Top asparagus with scallops and cover to keep warm.  Add wine and dill weed to pan residue.
Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup.
Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted.  Pour sauce evenly over scallops.
Garnish with lemon wedges, if desired.
Mediterranean Eggplant " Salad"


Ingredients:
eggplant, eggs, half-and-half cream, all-purpose flour, tomatoes, fresh mozzarella cheese, capers, kalamata olive, red onion, fresh parsley, lemon juice, olive oil

Directions:
Slice eggplant lengthwise, about 1/4 in thick.
Whisk the lemon juice, parsley and salt and pepper together in a large bowl, slowly pour in the olive oil while whisking, then slowly pour in the 1/2 cup of vegetable oil while whisking.
Cut the lasagne noodles in thick strips.
Stir in the tomatoes, capers, onion, pasta, mozzarella, and olives.  Set aside.
Heat the frying oil in a large frying pan to about 350°F (or hot enough to fry to a golden brown].
Whisk together the eggs and half-and-half.
Dredge the eggplant slices in the flour, then in the egg wash.
Fry each slice of eggplant for about 2 minutes on each side or until golden brown. Lay on paper towels to drain and cover with a cloth towel to keep warm.
Lay two or three slices of eggplant on each plate and pile the pasta salad in the center only to allow the edges to stay nice and crispy.
Charley's Slow Cooker Mexican Style Meat
Category: world-cuisine
By CHARLEY357

This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.

Ingredients:
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 ¼ cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder

Directions:
Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides. Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast. Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart. Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

Prep time: 30 mins
Cook time: 8 hrs
Total time: 8 hrs 50 mins
Yields: 12 servings

Calories: 260.5
Fat: 19.1 g
Saturated fat: 7 g
Carbohydrates: 3.3 g
Sugars: 1.5 g
Dietary fiber: 0.7 g
Protein: 18.4 g
Cholesterol: 68.7 mg
Sodium: 314.7 mg
Original Irish Cream
Category: drinks
By Mom

Irish whiskey mixed with cream and sugar with hints of coffee, chocolate, vanilla, and almond. Will keep for 2 months if refrigerated.

Ingredients:
1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 ⅔ cups Irish whiskey
1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract

Directions:
In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 cups

Calories: 197.4
Fat: 7.7 g
Saturated fat: 4.8 g
Carbohydrates: 15.4 g
Sugars: 14.6 g
Dietary fiber: 0.1 g
Protein: 2.3 g
Cholesterol: 28.7 mg
Sodium: 38.5 mg
Mama Laina's Chicken Gravy (Reduced-Fat Version)
Category: side-dish
By lainam11

When my father had to go on a heart-healthy diet, he begged me to make a gravy that he can eat within his new diet restrictions. He can't stand how flavorless store-bought gravy can be, so i started to experiment. This recipe is the final result. Please enjoy!

Ingredients:
¼ cup olive oil
½ cup all-purpose flour
4 cups low-sodium chicken broth
2 tablespoons chicken bouillon granules
1 teaspoon garlic powder
½ teaspoon dried rosemary
½ teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon smoked paprika

Directions:
Heat oil in a 2-quart saucepan over medium heat. Whisk in flour until smooth. Cook, stirring occasionally, until lightly golden brown, 7 to 10 minutes. Add chicken broth 1 cup at a time, whisking well after each addition. Add bouillon, garlic powder, rosemary, black pepper, onion powder, and paprika. Whisk until smooth, about 3 to 5 minutes. Reduce heat to low; simmer until thickened, about 5 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 cups

Calories: 52.3
Fat: 3.6 g
Saturated fat: 0.6 g
Carbohydrates: 3.6 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 1.1 mg
Sodium: 169 mg
Chicken Cutlets "pojarsky"


Ingredients:
ground chicken, onion, parsley, milk, eggs, garlic cloves, eggs, butter

Directions:
In a large bowl, combine chopped chicken, onion, parsely, milk, breadcrumbs, eggs, garlic, salt and pepper.
Add additional breadcrumbs as needed to thicken batter.
Divide mixture into four equal portions.
Roll mixture into a patty.  Shape the patty into a small cutlet.
Refrigerate for at least two hours.
Preheat oven to 375 degrees.
Dip each cutlet into eggs and coat with breadcrumbs.
In a skillet, melt butter and cook chicken cutlets over very low heat for 3 minutes on each side until golden.
Cook in oven 30 minutes longer.
Serve with a cream of mushroom sauce.
skirt steak w/basil sauce


Ingredients:
garlic, basil, extra virgin olive oil, fresh lemon juice, cayenne, salt, pepper, cumin

Directions:
make a paste of garlic and salt transfer to a blender and add olive oil, lemon juice, basil, cayenne and pepper, blend until smooth, set aside.
mix cumin, salt and pepper and rub into both sides of skirt steak.
spray a grill pan with cooking spray.
add steaks, in 2 batches, and cook 2-5 minutes per side for medium rare.
slice steaks thinly across the grain, serve with sauce.
Meat Pies With Spicy Portuguese Sauce


Ingredients:
fresh cilantro, flat leaf parsley, buttermilk, eggs, garlic, salt, crushed red pepper flakes, water, all-purpose flour, extra virgin olive oil, yellow onion, garlic, anchovy fillets, kalamata olive, crushed red pepper flakes, crushed tomatoes, tomato paste, water, flat leaf parsley, cilantro

Directions:
Meat Pies:.
Place the veal, 1/4 cup of the bread crumbs, cilantro, parsley, buttermilk, 1 egg, garlic, salt and crushed red pepper flakes in a large bowl and mix quickly but thoroughly.
Form the mixture into meatballs the size of a large walnut, about 2 tablespoons each.
Beat the remaining egg with 2 tablespoons water and 1 teaspoon Creole seasoning (or Emeril's Essence] in a shallow bowl.
Combine the flour and 1 teaspoon of Creole seasoning (or Essence] in another shallow bowl.
Combine the remaining bread crumbs with the remaining 1 teaspoon of Creole seasoning (or Essence] in a thrid shallow bowl.
Dip each meat pie first into the seasoned flour, then into the egg wash, letting the excess drip off, and finally into the bread crumbs, coating evenly.
Flatten each ball slightly to form a patty and place on a baking sheet lined with wax paper.
Cover tightly with plastic wrap and refrigerate until ready to cook. The pies may be made ahead of time and kept in the refrigerator for up to 5 hours.
Make the Sauce:.
Heat the olive oil in a saucepan over medium-high heat.
Add the onions and garlic and cook, stirring, until soft, about 4 minutes.
Add the anchovy fillets, olives and crushed red pepper flakes and cook, stirring often, until the anchovies dissolve, about 2 minutes.
Add the tomatoes, tomato paste, and 1/4 cup water.
Stir well and simmer, uncovered, until the sauce has thickened, about 20 minutes.
Add the parsely and cilantro, and season with salt and pepper.
Keep warm while you finish the meat pies.
Finish the Meat Pies:.
Add enough oil to come 1/2 inch up the sides of a large heavy skillet and heat over medium-high to high heat until very hot. In batches, fry the meat patties in the oil until deep golden brown, 3 to 4 minutes on each side.
Using a slotted spatula, transfer to paper towels to drain.
Serve hot with the sauce.
Chris' Grilled Orange Chicken
Category: meat-and-poultry
By CLHARTMAN

This is a chicken recipe that my family absolutely loves. It is chicken breast marinated in lime juice, orange juice, lemon juice, mint, and honey.  It is very tender and the chicken is very moist.

Ingredients:
4  skinless, boneless chicken breast halves
¼ cup lemon juice
¼ cup lime juice
3 cups orange juice
¼ cup crushed fresh mint leaves
2 tablespoons honey

Directions:
Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight. Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil. Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

Prep time: 10 mins
Cook time: 30 mins
Total time: 8 hrs 40 mins
Yields: 4 Servings

Calories: 253.6
Fat: 1.9 g
Saturated fat: 0.4 g
Carbohydrates: 30.7 g
Sugars: 24.9 g
Dietary fiber: 0.5 g
Protein: 28.8 g
Cholesterol: 68.4 mg
Sodium: 79.5 mg
Soft "n" Chewy Creamsicle Cookies


Ingredients:
all-purpose flour, baking soda, butter, margarine, granulated sugar, light brown sugar, vanilla, vanilla instant pudding mix, egg, white chocolate chips, orange zest

Directions:
pre heat oven to 375.
mix flour with baking soda and set aside.
in a large mixing bowl, combine butter, sugars,and pudding mix,vanilla, and orange extracts.
beat until smooth and creamy.
beat in egg, gradually add flour mixture.
stir in chips and zest.
roll into balls (size of walnuts] and flatten slightly on to a non greased cookie sheet.
bake at 375 for 8-10 minutes.
note: you can use chocolate pudding mix instead of vanilla for a chocolate orange chip cookie yummy.
Chicken Stew With Artichokes and Garlic


Ingredients:
olive oil, artichoke hearts, boneless skinless chicken breasts, salt, ground black pepper, onion, garlic cloves, ground cinnamon, ground nutmeg, white wine vinegar, chicken broth, fresh parsley

Directions:
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.