Time to Cook!

Inspiration for wholesome weeknight & weekend cooking.

I’ve made this recipe a few times and it’s always a hit (even with the kids)!  If you love artichokes (um, yeah!) and olives (yeah!), and you’re looking for something new to do with chicken (please!), then try this meal.  I serve it with crusty bread (rustic sourdough loaf) which is great for soaking up any excess liquid.  I hope you love this!

 

Braised Chicken with Artichokes and Olives

Slightly adapted from Epicurious | February 2013; originally from The Longetivy Kitchen by Rebecca Katz with Mat Edelson

 

Braised Chicken with Artichokes and Olives

Yield: Makes 4 servings
Total Time: about an hour

Ingredients

  • 8 organic boneless, skinless chicken thighs (about 11/2 pounds), trimmed of excess fat
  • Sea salt
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Generous pinch red pepper flakes
  • 1 cinnamon stick, or 1/4 teaspoon ground cinnamon
  • 1 bay leaf
  • 2 cups organic chicken broth
  • 2 teaspoons grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt
  • 8 thawed frozen or jarred artichoke hearts, quartered
  • 2/3 cup whole pitted green olives, such as Picholine or Manzanilla
  • 2 tablespoons chopped fresh mint or cilantro

Preparation

Pat the chicken dry and season salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side, about 3-4 minutes per side. Transfer to a plate.

Decrease the heat to medium. Add the onion and a pinch of salt and sauté until soft and slightly golden, about 5 minutes. Add the garlic and sauté for 1 minute. Add the turmeric, cumin, coriander, red pepper flakes, cinnamon stick, and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Pour in 1/4 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot. Stir in a pinch of salt and cook until the liquid is reduced by half. Stir in the remaining 1 3/4 cups of broth, the lemon zest, and 2 tablespoons of the lemon juice. Decrease the heat to medium-low, add back the chicken thighs, and cover and simmer for 15 minutes.

Add the chickpeas, artichoke hearts, and olives and stir gently to combine. Increase the heat to medium-high and simmer uncovered, stirring occasionally, until the chicken is heated through, about 5 minutes. Check largest chicken thigh with a digital thermometer to make sure it is cooked through to at least 170 degrees in the center.  Stir in the remaining tablespoon of lemon juice. Taste; you will likely want to add another squeeze of lemon juice and a pinch of salt. Garnish with the mint or cilantro.

Advertisements

One Response to “Braised Chicken with Artichokes and Olives”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Basic HTML is allowed. Your email address will not be published.

Subscribe to this comment feed via RSS

%d bloggers like this: