Chicken with Artichokes and Olives
Ingredients:
8 boneless chicken thighs or breasts (whatever you prefer)
2 T ghee or olive oil
1 medium onion, diced
3 garlic cloves, sliced
1 bay leaf
1 tsp cinnamon
1 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
a pinch or 2 of red pepper flakes
2 cups chicken broth
1 T grated lemon zest
3 T fresh squeezed lemon juice
1 cup garbanzo beans
2 cups artichoke hearts quartered
1 cup pitted green olives
2 T chopped fresh mint, parsley or cilantro
Here’s How:
Pat chicken dry and season with salt and pepper.
Heat fat in dutch oven or heavy soup pot and cook chicken just until browned on both sides.
Transfer to a plate.
Saute onions until golden, then add garlic and spices, stirring for about 1 minute.
Pour 1 /4 cup of chicken broth into pot and loosen stuck bits. Add chicken either whole or cut up in 1 1/2” slices and cook for 7 minutes.
Add artichokes, olives and garbanzos, stir then add 2 T of the lemon juice and rind and stir.
Season with additional salt and pepper as needed, perhaps the additional lemon juice and garnish with fresh herbs and serve.