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| 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)
Ingredients
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Instructions
- 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.
- 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.
- 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.
- Return the chicken to the pot. Carefully stir in the chickpeas, artichokes and olives.
- 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.
- 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
