Lemon Chicken with Artichokes and Olives
The exotic spices and unusual pairing of olives and artichokes with chicken harmonize well with the bright flavor of lemon. This dish’s flavor improves over time, so you can refrigerate up to 4-5 days and enjoy tasty leftovers.
Makes
Serving size
Ingredients
4-medium (280 grams) boneless chicken thighs, cut into bite-sized pieces
½ teaspoon black pepper, freshly ground
¼ cup olive oil
1 small (60 grams) onion, diced
3 cloves garlic, minced
1 teaspoon turmeric, ground
½ teaspoon cumin, ground
½ teaspoon coriander, ground
¼ teaspoon red pepper flakes
¼ teaspoon cinnamon, ground
1 small bay leaf
¾ cup low-sodium chicken broth
¾ cup water
2 teaspoons lemon zest, grated
3 tablespoons lemon juice, freshly squeezed
1 lemon, sliced into thin rings
2 cups (220 grams) artichoke heart pieces, frozen and thawed or canned
¼ cup green olives, pitted and sliced in half
Instructions
- Season the chicken with pepper.
- Heat the olive oil in a Dutch oven or heavy pot over medium-high heat.
- Add the chicken pieces and cook until well browned on each side, approximately 3 minutes per side. Transfer to a plate.
- Reduce heat to medium-low. Add the onion and sauté until soft and slightly golden, about 5 minutes.
- Add the garlic and sauté for 1 minute.
- Stir in all the spices and cook, stirring constantly, for about 1 minute, to release their fragrance.
- Pour in ¼ cup of the broth to deglaze the pot and loosen ingredients stuck to the bottom. Cook until liquid is reduced by half.
- Stir in the remaining ½ cup broth and the water.
- Add the lemon zest and half the lemon juice. Reduce heat to medium-low. Cover pot and simmer on low heat for 15 minutes.
- Boil the lemon slices in a small saucepan, half filled with water for 5 minutes. Remove with a slotted spoon and set aside.
- Return browned chicken pieces to the pot when the 15 minutes have passed.
- Add artichoke hearts, and olives and stir gently to combine.
- Increase the heat to medium and cook uncovered, stirring to make sure nothing sticks to the bottom, for 5 minutes.
- Add the remaining lemon juice and the lemon slices.
- Adjust seasoning as needed with a squeeze of lemon juice or more red pepper flakes.
- Serve on plates or low bowls with crusty bread.
Cooking Tip
If you are entertaining and want to do some advance prep, you can do the following steps in advance: brown the chicken (refrigerate), boil the lemon slices and dry on paper towels, and mix all the spices together in a small bowl. This will make assembly quick and easy.
Recipe contributed by FamilyCook Productions
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