Braised Chicken With Artichokes and Olives

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. 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. 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. 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