Chicken with Artichokes and Olives

Artichokes help eliminate toxins out of the body (if there was ever a time I need to rid toxins, it’s now!) and also helps break down fats in the diet. Here, artichoke hearts are combined with chicken, chickpeas, and olives to create a rich, nourishing stew seasoned with anti antioxidant healthful spices, including turmeric, cumin, coriander, and mint.

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Chicken with Artichokes and Olives

Serves 4 – 6

8 organic boneless, skinless chicken thighs (about 11/2 lbs), trimmed of excess fat
Sea salt
Freshly ground black pepper
3 Tbs extra-virgin olive oil
1 yellow onion, diced
3 cloves garlic, thinly sliced
1 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
Generous pinch red pepper flakes
1 cinnamon stick, or 1/4 tsp ground cinnamon
1 bay leaf
2 cups organic chicken broth, homemade (page 56) or store-bought
2 tsp grated lemon zest
3 Tbs 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 (see note), quartered
1/2 cup pitted green olives, such as picholine or manzanilla
2 Tbs chopped fresh mint or cilantro

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 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 13/4 cups of broth, the lemon zest, and 2 tablespoons of the lemon juice. Decrease the heat to medium-low, cover, and simmer for 15 minutes.

Add the chicken, chickpeas, artichoke hearts, and olives and stir gently to combine. Increase the heat to medium-high and simmer uncovered, stirring occasion- ally, until the chicken is heated through, about 5 minutes. Stir in the remaining tablespoon of lemon juice. Taste; you may want to add another squeeze of lemon juice or pinch of salt. Garnish with the mint.

Cook’s Note: The artichokes hearts can be fresh, frozen and thawed, or packed in water in a jar. Whichever type you use, rinse them well. If using fresh artichoke hearts, add them right after adding the garlic.

Storage Time: Store in an airtight container in the refrigerator for up to
3 days or in the freezer for up to 1 month.

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2 thoughts on “Chicken with Artichokes and Olives

  1. This recipe is fabulous! When I made it, I doubled the spices, using half as a rub on the chicken before browning, and then adding the rest as directed. Huge hit!

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