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

• Sale marino

• Pepe nero macinato fresco

• 3 cucchiai di olio extravergine d'oliva

• 1 cipolla gialla, tritata

• 3 cloves garlic, thinly sliced

• 1 cucchiaino di curcuma

• 1/2 cucchiaini di cumino macinato

• 1/2 cucchiaini di coriandolo macinato

• Generous pinch red pepper flakes

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

• 1 foglia di alloro

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

• 2 teaspoons grated lemon zest

• 45ml di succo di limone appena spremuto

• 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.

Avvertenza

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