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Braised Chicken with Artichokes and Olives
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| Bon Appétit ingredients | |
| 8 | organic boneless, skinless chicken thighs, (about 11/2 pounds), trimmed of excess fat |
| Sea salt | |
| Freshly ground black pepper | |
| 3 tablespoons | extra-virgin olive oil |
| 1 | yellow onion, diced |
| 3 cloves | garlic, thinly sliced |
| 1 teaspoon | turmeric |
| 1/2 teaspoon | ground cumin |
| 1/2 teaspoon | ground coriander |
| Generous pinch | red pepper flakes |
| 1 | cinnamon stick |
| 1/4 teaspoon | ground cinnamon, alternative |
| 1 | bay leaf |
| 2 cups | organic chicken broth, homemade (page 56) or store-bought |
| 2 teaspoons | grated lemon zest |
| 3 tablespoons | freshly squeezed lemon juice |
| 1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt 8 thawed frozen or jarred artichoke hearts (see note), quartered | |
| 1/2 cup | pitted green olives, such as picholine or manzanilla |
| 2 teaspoons | lemon zest |
| 2 tablespoons | chopped fresh mint or cilantro |
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preparation
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.
Cook's Note:
The artichokes hearts can be fresh, frozen and thawed, or packed in water in a jar. Whichever type you use, rinse them well. If using fresh artichoke hearts, add them right after adding the garlic.
Variation: This dish would work well using a firm white fish, such as 1 pound halibut, cut into 4 ounces pieces, in place of the chicken. Begin the recipe by sautéing the onion. Proceed as directed, but substitute vegetable broth, homemade or store-bought, for the chicken broth. Add the fish during the last 5 minutes of cooking.
Read More http://www.epicurious.com/recipes/food/views/Braised-Chicken-with-Artichokes-and-Olives-51150800#ixzz2PKklvWNm
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