I have been remiss in uploading this recipe to the new website! So sorry for the delay as I know it is a favourite, especially in this house. It is warm and comforting but with the lemon juice and zest it is still bright and balanced. This is also a one pot meal that keeps it simple and keeps clean up quick, great for weeknight meals.
You can use bone in thighs or boneless, my daughter prefers boneless so I pick my battles, lol. You can also substitute mint for the cilantro if you are one of those "oh hell no!" to cilantro people.
Give it a try and let us know what you think, it just might become one of your household favourites as well.
Ingredients
- 8 boneless skinless chicken thighs
- 3 Tbsp Olive Oil
- 1 med onion, diced
- 3 cloves garlic, minced
- 1 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon or you can use 1 cinnamon stick
- 2 cups chicken broth
- 2 tsp lemon zest
- 3 Tbsp lemon juice
- 1 jar Smoked Pitted Castelvetranos, drained
- 1 jar Smoked Artichokes, drained and rough chop
- 1 can of chick peas
- 2 Tbsp cilantro (or mint)
Instructions
- Season chicken thighs with salt and pepper.
- Heat oil in a Dutch oven or heavy bottomed sauté pan on medium high heat and brown chicken on both sides, remove and set aside.
- Decrease heat to medium and add the onion, sauté until translucent and starting to brown. Add the garlic and spices and sauté until fragrant.
- Pour in the broth and reduce by half.
- Return chicken to the pan and add in the lemon juice, lemon zest, artichokes, olives and chick peas. Allow to simmer for 5-10 minutes, or until chicken is cooked through.
- Sprinkle with cilantro or mint and serve.
You can serve with rice, cous cous or on it's own, up to you. If like me you have a teenage boy in the house that can eat the whole thing in one sitting I suggest adding in a starch, lol!