Braised Chicken With Artichokes and Olives

Ingredients for Braised Chicken With Artichokes and Olives

• 8 organic boneless, skinless chicken thighs (about 2.5kg ), 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 teaspoons ground cumin

• 1/2 teaspoons ground coriander

• Generous pinch red pepper flakes

• 1 cinnamon stick, or 1/4 teaspoons ground cinnamon

• 1 bay leaf

• 475ml organic chicken broth, homemade or store-bought

• 2 teaspoons grated lemon zest

• 45ml freshly squeezed lemon juice

• 240ml canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt

• 8 thawed frozen or jarred artichoke hearts , quartered

• 120ml pitted green olives, such as picholine or manzanilla

• 2 tablespoons chopped fresh mint or coriander

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 60ml 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 425ml 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 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.