Chicken with Artichokes and Olives
Chicken, artichokes and olives in a tangy lemony broth.
Servings: 6 servings
Ingredients
- 2 pounds boneless skinless chicken thighs, trimmed of excess fat
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 yellow onions roughly chopped
- 4 garlic cloves minced
- 2 teaspoons ground oregano
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon red pepper flakes
- ½ teaspoon ground cinnamon
- 1 bay leaf
- ½ cup white wine
- 1 (15 ounce) can of chicken broth
- 1 (15 ounce) can of chickpeas, drained
- 10 thawed frozen artichoke hearts quartered
- ½ cup Kalamata olives
- Juice and zest of 2 lemons
Instructions
- Season the chicken with salt and pepper then let sit for 20 to 30 minutes.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for about 3 minutes on each side until well browned (work in batches as adding all of the chicken at once will lower the heat of the pan and prevent the chicken from browning quickly) transfer the chicken to a plate.
- Decrease the heat to medium. Add the onion and sauté about 5 minutes until soft. Add the garlic, oregano, turmeric, cumin, salt, coriander, red pepper flakes, cinnamon, and bay leaf then cook, stirring constantly, until fragrant, about 1 minute.
- Pour in the wine and stir the bottom of the skillet to loosen the cooked on bits. Stir in the chicken broth, chickpeas, artichoke hearts, olives and the juice and zest of 2 lemons. Add the browned chicken and decrease the heat to medium-low and simmer for 25 minutes.
Notes
Serve with rice or crusty bread to sop up the amazing broth.
Nutrition
Serving: 1serving | Calories: 346kcal | Carbohydrates: 6g | Protein: 30g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 89mg | Sodium: 869mg | Potassium: 639mg | Fiber: 1g | Sugar: 2g | Vitamin A: 102IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 4mg
