Braised Chicken With Artichokes and Olives

Name: Braised Chicken With Artichokes and Olives
Yield: 4 servings
Ingredients: 1 8 organic boneless, skinless chicken thighs (about 11/2 pounds), trimmed of excess fat; 1 Sea salt; 1 Freshly ground black pepper; 1 3 tablespoons extra-virgin olive oil; 1 1 yellow onion, diced; 1 3 cloves garlic, thinly sliced; 1 1 teaspoon turmeric; 1 1/2 teaspoon ground cumin; 1 1/2 teaspoon ground coriander; 1 Generous pinch red pepper flakes; 1 1 cinnamon stick, or 1/4 teaspoon ground cinnamon; 1 1 bay leaf; 1 2 cups organic chicken broth, homemade or store-bought; 1 2 teaspoons grated lemon zest; 1 3 tablespoons freshly squeezed lemon juice; 1 1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt; 1 8 thawed frozen or jarred artichoke hearts (see note), quartered; 1 1/2 cup pitted green olives, such as picholine or manzanilla; 1 2 tablespoons chopped fresh mint or cilantro

From the kitchen of Carly

Chicken thighs braise low and slow with warm spices, artichokes, and briny olives in a savory sauce that begs for crusty bread. Turmeric, cumin, and coriander make this feel special without fuss. Pure comfort, clean and straightforward.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

18 organic boneless, skinless chicken thighs (about 11/2 pounds), trimmed of excess fat
1Sea salt
1Freshly ground black pepper
13 tablespoons extra-virgin olive oil
11 yellow onion, diced
13 cloves garlic, thinly sliced
11 teaspoon turmeric
11/2 teaspoon ground cumin
11/2 teaspoon ground coriander
1Generous pinch red pepper flakes
11 cinnamon stick, or 1/4 teaspoon ground cinnamon
11 bay leaf
12 cups organic chicken broth, homemade or store-bought
12 teaspoons grated lemon zest
13 tablespoons freshly squeezed lemon juice
11 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt
18 thawed frozen or jarred artichoke hearts (see note), quartered
11/2 cup pitted green olives, such as picholine or manzanilla
12 tablespoons chopped fresh mint or cilantro

Instructions

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 1/4 cup of 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 1 3/4 cups of 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.