Braised Chicken With Artichokes and Olives
A Mediterranean-inspired dish featuring tender chicken thighs braised with artichokes, olives, chickpeas, and aromatic spices in a lemony broth. This flavorful one-pot meal combines warm spices like turmeric, cumin, and cinnamon with bright citrus notes.
Ingredients
- •8 pieces organic boneless, skinless chicken thighs (about 11/2 pounds), trimmed of excess fat
- •1 teaspoon Sea salt
- •½ teaspoon Freshly ground black pepper
- •3 tablespoons extra-virgin olive oil
- •1 piece yellow onion, diced
- •3 cloves garlic, thinly sliced
- •1 teaspoon turmeric
- •½ teaspoon ground cumin
- •½ teaspoon ground coriander
- •¼ teaspoon red pepper flakes
- •1 piece cinnamon stick, or 1/4 teaspoon ground cinnamon
- •1 piece bay leaf
- •2 cups organic chicken broth, homemade or store-bought
- •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 pieces thawed frozen or jarred artichoke hearts (see note), quartered
- •½ cup pitted green olives, such as picholine or manzanilla
- •2 tablespoons chopped fresh mint or cilantro
Cooking Instructions
- 1.
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.
10 min
- 2.
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, cover, and simmer for 15 minutes.
25 min
- 3.
Add the chicken, 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. 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.
5 min