Step 1

Place olive oil in a large skillet over medium-high heat.

Step 2

Season chicken with salt and pepper and place in the skillet once hot. Brown on each side for about 3-4 minutes. Remove from skillet and set aside in a dish.

Step 3

Reduce heat to medium and add the onions. Cook until softened, about 5 minutes. Meanwhile, combine the spices in a small dish and mix the chicken broth and vinegar together in a separate bowl.

Step 4

Add the garlic to the skillet and cook for an additional minute until fragrant.

Step 5

Add the spice mixture to the skillet, cook for 30 seconds stirring constantly.

Step 6

Add 1/4 cup of the broth mixture to the pan to deglaze any bits from the bottom using a spatula. Stir frequently and cook until thickened and reduced by about half. Add the remaining broth mixture to the pan, cover, reduce heat to low and simmer for about 15 minutes.

Step 7

Remove the cover from the skillet, place the chicken back in, turning to coat in the sauce then add the artichokes, olives and beans, gently tossing to coat everything in the sauce and cook an additional 3 minutes until heated through.

Step 8

Remove from heat, garnish with parsley and serve.