Chicken & Artichokes - The Produce Moms

 

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Chicken & Artichokes
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Course Main Dishes
Servings
Ingredients
  • 2 lbs chicken thighs boneless, skinless, trimmed of excess fat
  • salt and pepper
  • 3 tbsp olive oil extra virgin
  • 1 medium yellow onion diced
  • 3 cloves garlic peeled and thinly sliced
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 generous pinch red chili flakes
  • 1 cinnamon stick or 1/4 tsp cinnamon
  • 1 bay leaf
  • 2 cups chick broth or prepared chicken stock
  • 1 cup chickpeas rinsed and spritzed with lemon juice
  • 8 artichoke heart cut into quarters
  • 1/2 cup green olive small, such as manzanilla
  • 2 tsp lemon zest
  • 3 tbsp lemon juice divided
  • 2 tbsp mint chopped (or cilantro)
Course Main Dishes
Servings
Ingredients
  • 2 lbs chicken thighs boneless, skinless, trimmed of excess fat
  • salt and pepper
  • 3 tbsp olive oil extra virgin
  • 1 medium yellow onion diced
  • 3 cloves garlic peeled and thinly sliced
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 generous pinch red chili flakes
  • 1 cinnamon stick or 1/4 tsp cinnamon
  • 1 bay leaf
  • 2 cups chick broth or prepared chicken stock
  • 1 cup chickpeas rinsed and spritzed with lemon juice
  • 8 artichoke heart cut into quarters
  • 1/2 cup green olive small, such as manzanilla
  • 2 tsp lemon zest
  • 3 tbsp lemon juice divided
  • 2 tbsp mint chopped (or cilantro)
Votes: 0
Rating: 0
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Instructions
  1. Pat the chicken dry and season each piece with salt and pepper. Heat the olive oil in a 6-quart Dutch oven or heavy bottom pot over medium-high heat. Working in two batches, brown the chicken well all over, about 3 minutes per side. Transfer the cooked chicken onto a plate or bowl and reserve.
  2. Reduce the heat to medium, add the onions and a pinch of salt and saute for 5 minutes until they are soft and slightly golden. Add the garlic and saute for 1 minute more. Add the turmeric, cumin, coriander, red chili flakes, cinnamon stick and bay leaf and cook, stirring constantly, until fragrant, about 1 minute.
  3. Deglaze the pan with 1/4 cup of stock, add another pinch of salt and allow the liquid to reduce to half. Add the remaining stock, 2 tablespoons lemon juice and zest. Cover and simmer over-medium low heat for 15 minutes.
  4. Return the chicken to the pot. Carefully stir in the chickpeas, artichokes and olives.
  5. Increase the heat to medium high and simmer uncovered, stirring occasionally until the chicken has cooked through, about 5 minutes. Stir in the remaining lemon juice. Taste.
  6. You may need another squeeze of lemon or a pinch of salt. Serve in a bowl over saffron quinoa or basmati rice and top with cilantro and mint.
Recipe Notes

Recipe and photo provided by Peri and Sons - http://www.periandsons.com

xoxo Produce Mom

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