Braised Chicken with Artichokes and Olives
"I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and fall, and that abundance graces their cuisine. Artichokes also enhance their health, as they stimulate the gallbladder to produce bile, which escorts toxins out of the body 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 a potpourri of heady and healthful spices, including turmeric, cumin, coriander, and mint. For a wonderful pairing, serve it over Brown Rice Pilaf with Saffron and Ginger ...."
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, homemade (page 56) 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 thawed frozen or jarred artichoke hearts (see note), quartered
•
1/2 cup pitted green olives, such as picholine or manzanilla
•
2 teaspoons lemon zest
•
2 tablespoons chopped fresh mint or cilantro
ADVERTISEMENT