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:

1. Pat chicken dry and season with salt and pepper.

2. Heat fat in dutch oven or heavy soup pot and cook chicken just until browned on both sides.

3. Transfer to a plate.

4. Saute onions until golden, then add garlic and spices, stirring for about 1 minute.

5. 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.

6. Add artichokes, olives and garbanzos, stir then add 2 T of the lemon juice and rind and stir.

7. Season with additional salt and pepper as needed, perhaps the additional lemon juice and garnish with fresh herbs and serve.